Salmon Bonbons by chef Ludovic Aillaud

An original recipe from Ludovic Aillaud, the chef L’Epicurien Restaurant in Aix-en-Provence...
By Ludovic Aillaud

Salmon Bonbons, serves 4

Preparation time: 30 minutes


  • 200 g smoked salmon, preferably Scottish
  • 150 g cooked red beetroot
  • 1 shallot
  • 50 g grilled hazelnuts
  • hazelnut oil
  • balsamic vinegar
  • salt and pepper


  1. Finely dice the beetroot and the shallot and season with balsamic vinegar and hazelnut oil.
  2. Lay salmon out on a square of cling wrap and place a tbsp. of the beetroot mixture.
  3. Pick up the four corners and twist to make a ball. Place in the refrigerator for 1 hour.
  4. When ready to serve, remove the cling wrap and place each salmon bonbon on a plate garnished with grilled hazelnuts and a few salad leaves.

Provence Recipe : Salmon Bonbons by chef Ludovic Aillaud
Provence Recipe : Salmon Bonbons by chef Ludovic Aillaud
Delicious Salmon Bonbons...
Photography : José Nicolas

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