Preparation: 30 min
Cooking time: 10 min
Ingredients for 4 people:
- 400 g of raw salmon
- 80 g of smoked salmon
- A few sprigs of chives
- 4 tbsp of crème fraîche
- 80 g of Brillat-Savarin
- Espelette chillies
- 2 tbsp of salmon roes
- Salt
- Pepper
Take the Brillat-Savarin out of the fridge to bring it up to room temperature.
Remove the skin from the salmon. Check that there are no bones or scales. Steam the salmon fillet for 10 min then break it into slivers with a fork. Leave to cool.
Cut the smoked salmon into very small pieces. Chop the chives. Remove the rind from the Brillat-Savarin and cut it into small pieces. Put the cooked salmon into a container then add the smoked salmon. Stir the Brillat-Savarin in gently then add the cream. Work the mixture with a fork until all the ingredients are fully incorporated. Add a touch of salt and pepper, a pinch of Espelette chillies, the chives and the salmon roes. Serve with toast or grissini.