RECIPES SKANDIA SMOKED

Brioche with smoked trout, parmesan, arugula, pickled onion and bearnese

PREPARATION TIME

60 min

DIFFICULTY

MEDIO

INGREDIENTS

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

PREPARATION

For the pickled onion

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

For the Béarnaise sauce

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

On the other hand, we clarify the butter in a saucepan by heating it over low heat. The solids will precipitate to the bottom and we are left with only the liquid part of the surface.

Place a bowl in a bain-marie. Add the egg yolk, the broth from the shallots and start whisking. Once this base is well beaten, 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 sprouts, the smoked trout, the parmesan slices and a few spoonfuls of Béarnaise sauce inside. Add the trout roe and decorate with some chive sprouts.