Balik salmon medallion with Prunier caviar
Ingredients (serves 4) :
1 Balik For Two salmon
1 50 g tin of Prunier St James caviar
1 lemon (optional)
A few fresh dill leaves (optional - for decoration)
Fleur de sel and freshly ground white pepper
Optional: a touch of light crème fraîche
Preparation:
Preparing the salmon medallions:
Cut thick, even slices of Balik salmon with a knife.
Place them on a cold plate to preserve their texture.
Add a few drops of lemon juice to enhance the flavour.
Serving the caviar :
Using a small spoon (made of natural material so as not to oxidise the eggs), carefully remove a generous portion of Prunier caviar.
Carefully place the caviar on top of each medallion.
Seasoning:
Sprinkle a pinch of fleur de sel and white pepper around the edges of the salmon (avoid putting directly on the caviar to preserve its purity).
If you wish, you can add a touch of lightly lemony crème fraîche as an accompaniment.
Presentation:
Serve the medallions as a bite-sized aperitif or as a starter on an elegant plate, decorated with a few fresh dill leaves.
Serving suggestions:
Accompany your tasting with a glass of brut champagne or a dry white wine, such as a Chablis or Sancerre.