Just Cured - Experience Fine Foods

Thanks to Jean-Robert de Cavel of Jean-Robert at Pigall’s for this recipe.† Jean-Robert is also responsible for much of my development as a cook, thanks to the countless hours we have spent together in his restaurant kitchens, my kitchen and the kitchens of others. Thank you Jean-Robert!

Serves 6.

Ingredients:

• 12 oz. Just Cured Smoked Salmon (sliced)
• 1 oz. green lentils, cooked and cooled (Lentils du Puy)
• 4 oz. crËme fraÓche
• 2 red bell peppers
• 2 lemons
• 2 medium yellow onions
• 1 bunch fresh dill
• 1 bunch fresh chives
• 1 bunch fresh parsley
• 1 bunch fresh tarragon
• 1 carrot
• 1 celery stalk
• 1 cup extra virgin olive oil
• Ω cup clarified butter
• 1 cup vinaigrette dressing

Mis en Place:

Make the Garnish:

Cut the onions into small dice, sautÈ with clarified butter over low heat until very tender (without color).† When cooked, drain the excess of clarified butter. Reserve in refrigerator.

Dice carrot and celery into very small dice (brunoise).

Chop chive, parsley and tarragon together until finely chopped.

Peel the lemons, cut out the segments and cut the segments into small dice.

Chop the dill until finely chopped.

Blanch the red bell pepper in boiling water until the pepper is soft, about 8 minutes.† Allow to cool for a few minutes and remove the seeds and ribs.† PurÈe the pepper flesh in a blender with just enough extra virgin olive oil to allow blending and salt and pepper to taste until smooth. Place the pepper purÈe in the refrigerator and keep cold.

Onion Cream:

In a medium bowl, combine the crËme fraÓche and cooked onion.† Add the parsley, chive and tarragon mixture. Season with salt and pepper to taste.† Chill in refrigerator until firm consistency.

Dill Dressing:

In a bowl mix the dill, remaining olive oil and lemon segments.† Season with salt and pepper to taste.

Progression:

Lay out a slice of smoked salmon and spread a teaspoon of onion cream on the salmon.† Roll up the slice jellyroll style into a cylinder.† Repeat with remaining slices.† If desired, trim the ends to square up the cylinder.

In a small bowl, mix the lentils with the carrot, celery and vinaigrette. Season with salt and pepper to taste.

Ready to Eat:

In the center of a plate place the lentil salad, place the smoked salmon roulade on top, cover with dill dressing, and dress red bell pepper coulis around the plate.

Bon AppÈtit.