Dish First course

Salmon fillet with “brousse” cheese and citrus fruits

By Traiteur événementiel Fleur de Mets

Try salmon in a whole new way—with fresh cheese and citrus fruits.

Salmon fillet with “brousse” cheese and citrus fruits
30 min
Preparation
Average
Level
6
Servings

Ingredients

  • 500 g salmon fillets – 360 g “brousse” cheese – 3 limes – 1 grapefruit – 2 oranges – 2 tablespoons olive oil – sea salt, pepper
  • Dry masala salt: 500 g coarse sea salt – 600 g brown sugar – 50 g ground pepper (5 berries) – 50 g masala spice blend for curry – 8 g Espelette pepper

Preparation

1
Salting the salmon (the day before): Mix the ingredients together to make the dry salt mixture. Spread a layer of the dry salt mixture on plastic wrap, place the salmon fillet on top, and cover it with the remaining dry salt mixture, making sure to cover the sides as well. Wrap the entire fish tightly and airtight in clear plastic wrap. Place it on a plate and refrigerate for 24 hours. Then remove the plastic wrap, rinse, and pat the salmon dry.
2
“Brousse Velours”—Blend the drained “brousse,” olive oil, the juice of 2 limes, salt, and pepper. Put it in the refrigerator.
3
Citrus segments: Peel the grapefruit, oranges, and limes until you reach the white pith, then separate the segments with a thin, sharp knife. Store them in the refrigerator.
4
Serving: Cut the salmon fillet into 6 portions. Place one salmon fillet, one generous spoonful of “brousse” cheese, and a slice of citrus fruit on each plate. Serve. Enjoy your meal!
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Alternative species