Christmas Recipe: Raw and Smoked Salmon Aumônière
updated the 14 July 2015 à 18:32Easy to make, these little salmon packages will delight your guests with joy and excitement as they unwrap their delectable Christmas gift.
Servings : 6 persons
Preparation time : 30 minutes
Chilling time : 20 minutes
Ingredients
12 large slices of smoked salmon
500g of raw salmon fillets, no skin no bones
4 spring onions
3 limes
1 bunch of dill
12 chive sprigs
Salt and fresh ground pepper
Directions
- Squeeze thelemons.Wash and dry the fresh herbs.Slice the spring onionsand chop the dill.
- In a shallow dish, cut the raw salmon into small dices. Sprinkle with minced spring onions and dill. Salt and pepper, drizzle lemon juice and mix well.
- Place the smoked salmon slices on a cutting board. Spread the tartare mixture and fold up the edges to form an aumônière, and tie delicately with kitchen twine and refrigerate for 20 minutes.
- Before serving, tie again with chive sprigs.
Our tip
Serve with toasted bread or gingerbread, and complement with lumpfish caviar, fresh figs or fig jam.
If served as a main dish, you can present it with duchess potatoes and a mesclun salad, with a spicy vinaigrette.
For more Christmas recipes:
Assorted Amuse-Bouches
Roast Duck with Citrus Sauce
Christmas Grilled Lobster
Chestnut Tiramisu in Verrine Glasses
Celine Manoukian
Celine is the Managing Editor of Gourmand Asia, a newly-launched online F&B magazine featuring food recipes, reviews and more. For more food-related content please visit www.gourmandasia.com
