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Home > Recipes and Tips > Smoked salmon, Brussels sprouts and apples granny smith, heavy cream in onions

Smoked salmon, Brussels sprouts and apples granny smith, heavy cream in onions

For 4 persons

Time of preparation: 15 for 20 minutes, but 3 hours before the service.

Ingredients:

  • 375g of “Royal Fiolet”, the heart of smoked salmon from Norway to be finely cut (or 4 fine slices of smoked salmon)
  • 250g of fresh crème (solid)
  • 2 onions
  • Salt / Pepper / Olive oil
  • 400g of Brussels sprouts
  • 125g of granny smith apple
  • 1 spoon of soup of cooking salt
  • Chive
  • 1/2 lemon

Preparation:

  • Chisel finely 2 beautiful onions; make them sweeten in a little olive oil, slowly and without coloring until they are candied.
  • Wait their complete cooling before incorporating them into the heavy cream.
  • Rectify the seasoning and reserve this preparation in the fridge.
  • 3 hours before serving: reserve some leaves for the decoration of Brussels sprouts and cut cabbages in 2 then slice them very finely with a knife (ideal with a "Kyocera" ceramic knife).
  • Cut with the skin apples in fine julienne by means of a mandolin and mix them quickly in the lemon juice.
  • Gather the sliced cabbages and the julienne of apples with the cooking salt.
  • Reserve cool until use.
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