Gastronomixs

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!

Salmon flakes lightly cooked with raspberry vinegar and pink peppercorns

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Ingredients

600

g

salmon fillet

50

ml

raspberry vinegar

 

 

olive oil

 

g

pink peppercorns

 

 

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.

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