Recipe courtesy of Jacques Fortier
Show: The Best Of
Episode: French Favorites
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:

Directions

Special equipment: 4 sheets of cello paper

Half freeze the fresh salmon, so it can be cut easily. Cut thinly the fresh salmon in very small cubes, add salt, pepper, then the chopped shallot, the chive and the mayonnaise. Mix together. 

Put 4 sheets of cello paper on your table, put on top the slices of smoked salmon, and then the fresh salmon tartar. Then you close the plastic wrap and you twist it to make a little balluchon. Then you take away the plastic wrap. To make the sauce: Crush the raspberries with the salt, the pepper and the hot sauce, add the vinegar and mix thoroughly. Add the olive oil and the cream. Place a cucumber rose on a plate, and place the balluchon on top. Make the balluchon shiny by pouring a little bit of olive oil on it. Put the sauce all around it and decorate with fresh raspberries and caviar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Smoked Salmon

Recipe courtesy of Alton Brown

Salmon Cakes with Artichoke Tartar Sauce

Recipe courtesy of Katie Lee

Blini with Smoked Salmon

Recipe courtesy of Ina Garten

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Broiled Sockeye Salmon with Citrus Glaze

Recipe courtesy of Alton Brown

Puff Pastry-Wrapped Salmon

Recipe courtesy of Marcela Valladolid

Salmon Salad

Recipe courtesy of Ina Garten

Smoked Beef Brisket

Recipe courtesy of Rodney Muirhead

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking