• As a starter for four persons


    Take the salmon from the freezer and put it in the refrigerator for 3-4 hours.

    Chop the salmon up with a sharp knife (cutting the salmon is easier if it is still partly frozen. To avoid having cold fingers, wear a kitchen glove packed in a plastic bag).




    • A bunch of chives finely chopped
    • A handful of black olives
    • 1 big clove of garlic
    • A small piece of ginger
    • Mix well with the salmon
    • Some fleur de sel a good helping of pepper
    • Two spoons of olive oil
    • The juice of half a lemon


    Mix well, taste and adjust the seasoning according to taste

    Serve on a plate with a spoon

    Decorate with cress salad


    This recipe can be served with a baguette and a glass of Petite Arvine Château Lichten 2015.

Famille Rouvinez