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

Ingredients

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

Method

  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

Latest articles

Beauty break: choosing your summer fragrance

Beauty break: choosing your summer fragrance

As summer arrives, leave your warm and heady winter scent behind for a bright, airy summer fragrance. Like a second skin, scents reveal your emotions and your personality. Who will you be this summer?
5 good reasons to visit Marseilles

5 good reasons to visit Marseilles

The newest on-trend destination, Marseilles has become a must-see. Let's take a look at the many faces of the lively city of Marseilles!
10 easy rituals to help you relax at work

10 easy rituals to help you relax at work

From daily tasks to big challenges, there are plenty of stress factors when it comes to work. L'Occitane reveals some simple habits, performed in 5 minutes at your desk, designed to help you to stay calm in any situation.