Our recipe ideas for the holidays –

Discover this fresh recipe from Eat me Baby. Gravlax salmon toast with horseradish cream, to be enjoyed with our Crémant de Bourgogne Blanc de Blancs.

Serves 4
Ingredients
For the salmon gravlax:
– 300 g salmon fillet
– 100 g coarse salt
– 50 g caster sugar
– ¼ bunch dill
– pepper
For the horseradish cream:
– 10 g horseradish
– 100 g whole cream
4 slices farmhouse bread

Preparation
1. Chop the dill and cover one side of the salmon fillet with this herb.
2. Mix the salt and sugar with a little pepper.
3. Pour the mixture into a small dish and place the salmon on top. Cover with cling film and chill for 12 hours.
4. Before serving, prepare the horseradish cream by mixing the horseradish with the chilled crème fleurette.
5. Whip the mixture and season to taste.
6. Toast your farmhouse bread, then cut each slice into 3 or 4 small pieces.
7. Thinly slice the salmon and place on the toast before topping with a teaspoon of horseradish cream.
8. For decoration, add a sprig of dill before serving.
Photo credit ©Albane Hemon Photographie