A Recipe by Dominique Gérard, Chef of ‘Le Bengy’, Varennes-Vauzelles, (Nièvre, France). To be enjoyed with a Pouilly Fumé La Rambarde
Serves 4
For the charlotte :
- 1 ¼ cauliflower
- 200 g Scottish smoked salmon
- fresh rocket leaves
- 1 tablespoon mayonnaise
For the vinaigrettes :
- 1 small cooked beetroot
- 1 small yellow carrot
- 1 coriander bunch
- oil, wine vinegar, salt, pepper
Method
For the vinaigrettes :
Chop the yellow carrot, boil it in lightly salted water, then blend with a drop of wine vinegar, adding seasoning if necessary
Blend the beetroot with some water and a drop of vinegar, add seasoning
Blend coriander with oil, add seasoning
For the charlotte :
Finely chop the cauliflower with a blender, season with mayonnaise, salt and pepper.
Dice the smoked salmon.
Serving
On a white plate, using a crumpet hoop, lay the cauliflower, then the smoked salmon, topping with rocket leaves.
Dress up with small drops of vegetable vinaigrettes (like colourful smarties) around the charlotte.
Remove the crumpet hoop and serve straightaway.
Tip : We would strongly recommend the gorgeous organic Scottish smoked salmon produced by ‚Fumage Artisanal du Nohain‘ a local artisan based in Cosne-sur-Loire.
For more information : www.fumage-du-nohain.com
