Dish
First course
Salmon fillet with cottage cheese and citrus fruits
Par Traiteur événementiel Fleur de Mets
Try salmon in a new way with cottage cheese and citrus fruits.
30 min
Préparation
Average
Niveau
6
Personnes
Ingredients
- 500 g salmon fillet - 360 g brousse cheese - 3 limes - 1 pomelo - 2 oranges - 2 tablespoons olive oil - Fleur de sel, pepper
- Dry Massala Salt: 500 g coarse sea salt - 600 g brown sugar - 50 g crushed five-peppercorn blend - 50 g Massala curry spices - 8 g Espelette pepper
Preparation
1
Salt-curing the salmon (the day before) - Mix the ingredients 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 with the remaining dry salt mixture, making sure to coat the sides as well. Wrap everything tightly and securely in the plastic wrap. Place on a plate and refrigerate for 24 hours. Then, remove the plastic wrap, rinse, and pat the salmon dry.
2
Brousse with a twist - In a mixing bowl, combine the drained brousse, olive oil, juice of 2 limes, salt, and pepper. Refrigerate until ready to serve.
3
Citrus segments - Peel the grapefruit, oranges, and lime to the white pith, then cut out the segments with a thin, sharp knife. Set aside in the refrigerator.
4
Plating - Cut the salmon fillet into 6 pieces. On each plate, place a piece of salmon, a generous spoonful of cream cheese, and top it with a citrus segment. Serve. Enjoy your meal!