Fridays are dedicated to bringing you a recipe/tip from an experienced and talented chef. This week, Chef Philippe Schmit of Philippe Restaurant + Lounge shares one of his top recipes!
The Philippe
(Naked salmon with blue cheese, olive oil and walnuts)
Ingredients (4 servings)
12 oz Diced Fresh Salmon
1 tbsp Chopped Walnuts
1 tbsp Chopped Capers
1 tsp Chopped Gherkins
2 tbsp Crumbled Blue Cheese
2 tbsp Diced Celery
1 tsp Chiffonade of Chervil
1 tsp Chopped Chive
4 ea Celery Heart (Garnish)
½ Walnut shell decoration (4 half)
1/8 tsp Espelette
4 ea Chervil “Tops” Garnish
1 tsp Lemon Juice
1 tbsp Olive Oil
Salt/Pepper To taste
Tools
Very very sharp knife, scale, measuring spoons, fork and mixing bowl
Method
Salmon filet-skin, bones and blood removed, and then cut in small dices. Combine the salmon in a mixing bowl with all other ingredients.
Add the lemon juice and chervil at the end.
The tartare must be served in the following five minutes.
The tartare must be served cold! bon Appetit!
Recipe courtesy of Philippe Restaurant + Lounge
4 Comments
Sounds too easy and good to be true! Best place to get chervil?
I’m definitely making this!
You can usually get chervil at the grocery store in the herb section! If you can’t find it, substitute parsley!
Great advice Vivek. Also, if you do make it…we want pics! That’s right, it’s a food photography throwdown.
This looks absolutely delicious.
Comments are closed.