Our recipe ideas for the holidays –<\/p>\n
Discover this fresh recipe from Eat me Baby<\/a>. Gravlax salmon toast with horseradish cream, to be enjoyed with our Cr\u00e9mant de Bourgogne Blanc de Blancs. <\/p>\n <\/p>\n Serves 4 Preparation <\/p>\n","protected":false},"excerpt":{"rendered":" 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 Cr\u00e9mant de Bourgogne Blanc de Blancs. Serves 4IngredientsFor the salmon gravlax:– 300 g salmon fillet – 100 g coarse salt– 50 g caster sugar– \u00bc bunch dill – pepperFor … Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":8123,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wds_primary_category":0,"footnotes":""},"categories":[248],"tags":[],"class_list":["post-8693","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/comments?post=8693"}],"version-history":[{"count":1,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8693\/revisions"}],"predecessor-version":[{"id":10585,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/posts\/8693\/revisions\/10585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/media\/8123"}],"wp:attachment":[{"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/media?parent=8693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/categories?post=8693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veuveambal.com\/en\/wp-json\/wp\/v2\/tags?post=8693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Ingredients
For the salmon gravlax:
– 300 g salmon fillet
– 100 g coarse salt
– 50 g caster sugar
– \u00bc bunch dill
– pepper
For the horseradish cream:
– 10 g horseradish
– 100 g whole cream
4 slices farmhouse bread<\/p>\n
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 cr\u00e8me 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 \u00a9Albane Hemon Photographie <\/p>\n