en 
ja 
Deep-frozen
Maison Rougié
- French Tradition
Crispy Smoked Salmon Belly, Steamed Potatoes, and Radish Condiment
A crispy salmon belly, tender steamed potatoes, and a marinated radish condiment for a touch of freshness and zest. A perfect balance between textures and flavors!
4 pers.
35 min
Ingredients
- Smoked Salmon Belly 200g
- Roseval potato 300g
- Red meat radish 100g
- Crème fleurette 150g
- Fine mustard 50g
- Apple cider vinegar 1DL
- Shizo leaf
4 pers.
35 min
Preparation
1
Prepare the potatoes: Steam the Roseval potatoes. Peel them, then slice them into rounds.
2
Make the vinaigrette: Mix the crème fleurette, pepper, mild mustard, and a dash of vinegar to get a tangy vinaigrette.
3
Cook the salmon belly: Slice the belly. In a pan with a drizzle of olive oil, sear them skin-side down until crispy.
4
Prepare the radish: Finely slice the Red Meat radish and let it marinate for 15 minutes in vinegar.
5
Plate the dish: Arrange the potatoes, crispy salmon belly, and marinated radish harmoniously. Season with vinaigrette and serve.
Advice from the chef
For even more contrast and freshness, add some fresh herbs like dill or finely chopped chives at the time of plating.
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