RECIPES SKANDIA SMOKED

Brioche with smoked trout, Parmesan, arugula and pickled onion

PREPARATION TIME

30 min

DIFFICULTY

EASY

INGREDIENTS

Ingredients for 2 persons:

2 brioche buns
1 blister of smoked trout Skandia
1 red onion
50 g of lamb’s lettuce (or tender lettuce sprouts if preferred)
50 g thinly sliced Parmesan cheese
75 g Béarnaise sauce ( 1 shallot, 50 ml vinegar, 50 ml white wine, 1 egg yolk, 125 g clarified butter, tarragon leaves, salt and pepper)
100 ml lemon juice
1 tablespoon oregano
2 g butter
Trout roe
Chive sprouts

PREPARATION

For the pickled chives:

Cut the onion into julienne strips, salt and add the oregano and lemon juice. Stir and leave for 24 hours to pickle the onion. After 24 hours, remove and drain.

For the Béarnaise sauce:

Start by chopping the shallots very finely and adding them to a saucepan with the vinegar and white wine. Cook and reduce to one third of its volume. Strain and reserve the broth.

Place a bowl in a bain-marie and add the egg yolk, the broth from the shallots and start whisking. Once we have this base well beaten, we begin to add the clarified butter and whip it little by little as if it were a mayonnaise. We will see how it gradually takes shape.

ASSEMBLY

We pass the brioche cut in two in a frying pan with a little butter. Place the lamb’s lettuce or tender shoots, the smoked trout, the Parmesan slices and a few spoonfuls of Béarnaise sauce inside. Finally, add the trout roe and decorate with some chive sprouts.