Recipe: Creamy Cucumbers and Fresh Salmon

Name: Crémeuse de concombres et saumon frais
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: 30 cl de crème liquide 30%; 200 g de saumon frais bio ou sauvage (si vous trouvez)taillé en gros dés; 30 g de lardons de magret fumé juste sautés; 20 g de beurre 1/2 sel fermier; 100 g de Beaufort la croûte retirée et taillé en petits carrés; sel poivre du moulin et râpure de noix de muscade.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 15 min

Cook 30 min

Total 45 min

Servings 4 serv.

an inexpensive vegetable, delicate for a gourmet dish

Ingredients for 4 servings

30 cl of 30% liquid cream
200 g of fresh organic or wild salmon (if you can find it) cut into large dice
30 g of smoked duck breast lardons just sautéed
20 g of half-salt farmer butter
100 g of Beaufort with rind removed and cut into small squares
salt pepper from the mill and nutmeg zest

Step-by-step directions

1 Melt the butter in a pot then add your sliced cucumbers, salt, pepper, add a zest of nutmeg and let them sweat covered for 10 minutes.

2 Then pour in the cream, the smoked duck breast lardons and fresh salmon, cook gently for 8 minutes, then add your Beaufort dice stirring gently and turn off the heat.

3 Preheat the oven to 220°C (th7) then, when it reaches temperature, put your dish in the middle of the oven and take it out 10 minutes later when it is slightly gratinéed.
Serve for example with large slices of toasted country bread.
Until the last century cucumbers were served hot and served as garnishes.
Tell me: is it not worth bringing them back into the spotlight?

Concombres Saumon Magret fumé Bon marché Beaufort