Fresh, smoky, garlic, spicy, green, red ... this recipe wakes up and colors breakfast!
Ingredients for 4 persons :
- 1 green cabbage
- 500 g fresh salmon
- 100 g smoked salmon
- 1 clove of garlic
- 1 shallot
- 10 sprigs of chives
- 5 sprigs of dill
- 1 lemon
- 1 egg
- 1 tbsp. tablespoons of olive oil
- 100 g heavy cream
- ½ tsp. teaspoon paprika
- 2 tbsp. diced tomato pulp
Coleslaw with two salmon and fine herbs
- Extract 8 beautiful leaves from the green cabbage. Wash them, remove the large central ribs (too rigid).
Plunge these leaves for 3 minutes in boiling salted water with coarse salt. Cool them in ice water. Drain and spread them out. Reserve.
- Steam the fresh salmon for 10 minutes (or 10 minutes in the oven at 180 ° C (th.6)).
- Meanwhile, peel, wash and chop the shallot and degermed garlic. Wash and cut the herbs into small pieces.
- Cut the smoked salmon into small cubes.
- Squeeze the lemon, recover its juice.
- In a salad bowl, place and crumble the cooked salmon. Add the smoked salmon, egg yolk, lemon juice, olive oil and cream. Work until a homogeneous mixture is obtained. Stir in the garlic, shallot, herbs, paprika and tomato. Mix and season.
Stuff the center of each cabbage leaf with the contents of the salad bowl, close them.
Place in the refrigerator for 3 to 4 hours.
- For a terrine presentation: cover the sides of a terrine with cabbage leaves. Place the stuffing in the center, press down. Cover with the remaining leaves. Protect with cling film. Place in the refrigerator overnight. Unmold and cut into slices.
- You can replace the cream with drained white cheese.
- Under its cabbage dome, chives bring freshness to the dish.
Cabbage with salmon and wine
This dish, very expressive from an aromatic point of view, combines different ranges where smoke is mixed with herbs. It thus allows several tracks of agreement depending on the character you want to highlight.
However, unlike this olfactory complexity, the texture of the mouth is homogeneous, marrying mellowness with smoothness and fat, which calls for wines with sustained acidity to avoid softness or even heaviness on the whole.
That’s why choosing a White wine seems the best answer. If you want to enhance the fine herbs, you can choose a fresh wine made from the Sauvignon grape, such as Sauvignon from Touraine or one Menetou-Salon.
The mineral character of a Alsace Riesling, which we will be careful to choose completely dry, will support the maritime expression more. We can also try to enhance the smoky notes with a Rully, Chardonnay varietal Burgundy wine whose toasted character will be reinforced by aging in barrels.
Recipe: T. Bryone, Photo: C. Herlédan