Salmon Briquettes

Ingredients

• 500 g Fresh salmon fillet (pre-steamed, skin and brown part removed)
• 10 cl Liquid cream (whipping cream) (semi-thick, adjustable depending on salmon texture)
• 1 c. à soupe Fresh lemon juice (about 15 ml)
• 1 Shallot (finely chopped, equals 1 tbsp once chopped)
• 1 c. à soupe Fresh chives (finely chopped)
• Salt (to taste, preferably fine sea salt)
• Freshly ground black pepper (to taste)
• 4 Bread slices (for toast) (lightly toasted)
• 1 Lemon wedge (garnish) (for garnish)
• 4 Cherry tomatoes (cut into quarters)
• 4 tranches Cucumber (thin)
• 1 c. à café Balsamic vinegar cream (optional, to dot decoratively)
• 1 c. à café Toasted sesame seeds (for a crunchy touch)

Instructions

1. Steaming the salmon

   Place the salmon steaks in the steamer basket, cover and cook 5 to 10 minutes depending on thickness, until they are opaque.

   Time: PT10M

   Temperature: 100°C

2. Cool and prepare the salmon

   Remove the salmon from the steamer, let cool for 5 minutes, remove the skin and the thin brown layer under the skin.

   Time: PT5M

3. Flake the salmon

   In a bowl, flake the salmon with a fork, leaving a few small pieces for crunch.

   Time: PT3M

4. Chop shallot and chives

   Finely chop the shallot and chives separately.

   Time: PT5M

5. Season the mixture

   Add the chopped shallot, chives, lemon juice, salt and pepper to the flaked salmon. Mix gently.

   Time: PT2M

6. Incorporate the cream

   Pour the liquid cream over the mixture and stir until a creamy but still slightly grainy consistency is achieved.

   Time: PT5M

7. Adjust the seasoning

   Taste and adjust salt, pepper or lemon to your preference.

   Time: PT2M

8. Form the briquettes

   Place spoonfuls of the mixture onto plates and, using the back of a spoon or a small ring, shape into small balls or discs.

   Time: PT5M

9. Garnish and serve

   Arrange a few toasted bread slices, a lemon wedge, quartered cherry tomatoes, cucumber slices, dots of balsamic vinegar cream and sprinkle toasted sesame seeds around the briquettes.

   Time: PT5M

Nutrition Facts

Calories

510

Protein

50 g

Carbohydrates

2 g

Fat

33 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Fresh salmon fillet: Trout, Cod
• Instead of Liquid cream (whipping cream): Fresh cream, Half-and-half
• Instead of Fresh lemon juice: Lime juice, Apple cider vinegar
• Instead of Shallot: Red onion, Scallion
• Instead of Fresh chives: Flat parsley, Green onions
• Instead of Bread slices (for toast): Baguette, Country bread
• Instead of Cherry tomatoes: Radish
• Instead of Cucumber: Zucchini
• Instead of Balsamic vinegar cream: Red wine vinegar
• Instead of Toasted sesame seeds: Sunflower seeds

Equipment Needed

• Pot or steamer
• Mixing bowl
• Fork
• Chef's knife
• Cutting board
• Tablespoon
• Serving plate
• Toaster or pan (optional)
• Ring mold or small ice cream scoop (optional)

Critical Steps — Do Not Skip

• Steaming the salmon without overcooking
• Remove the skin and brown part of the salmon
• Season properly before adding the cream

Chef Tips from the Video

• Use tail salmon, it contains fewer bones.
• For an even lighter texture, incorporate some Greek yogurt in place of part of the cream.
• Sprinkle the sesame seeds just before serving to retain their crunch.

Troubleshooting

Storage

Refrigerator: Store the mixture in an airtight container 1 to 2 days.

Freezer: Not recommended, the creamy texture deteriorates.

Room temperature: Serve immediately, do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• The salmon mixture can be prepared 4 hours ahead and kept in the refrigerator.
• Garnish just before serving so the bread stays crunchy.