Salmon flakes lightly cooked with raspberry vinegar and pink peppercorns
The salmon makes a lovely and delicate flavour pairing with the raspberry vinegar and pink peppercorns. Very easy to prepare, but cooking time is critical!
Recipe makes 1 kg
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Ingredients
|
1 |
kg |
salmon fillet |
|
80 |
ml |
raspberry vinegar |
|
100 |
ml |
olive oil |
|
10 |
g |
pink peppercorns |
|
As needed: |
|
fleur de sel |
Preparation method
- Slice thin sections of salmon, or carefully separate the individual flakes of the fillet, as in the photo.
- Place the flakes on a steel tray.
- Sprinkle with raspberry vinegar, olive oil, pink peppercorns and fleur de sel.
- Heat the flakes in a 50°C oven for approx. 6-8 minutes.
- The salmon should be half-cooked.
Serving suggestions
- As an amuse-bouche with a salad of herbs, for example: orache, nasturtium, coriander, and flowers such as borage and wood violets.
- As a starter, e.g. with components of tomato, avocado, cucumber, fennel, or chicory.