Name: Jason’s Boudin Blanc of Salmon
Yield: Serves 6-8
Cuisine: French
Ingredients: 250 ml crème fraîche; 1 x 100 g skinned salmon fillet for the cured salmon; 1 tablespoon lightly snipped chervil leaves; 1 quantity Beurre Blanc; 1 x 250 g skinned salmon fillet; sea salt flakes; 1 knife-tip cayenne pepper; 2 tablespoons snipped tarragon leaves; 1 large egg; 3 tablespoons flying fish roe or salmon roe; freshly ground white pepper; a few gratings of nutmeg

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

In 1998 I celebrated an important birthday and my wife Julie organised a surprise lunch for 28 guests. Her amazing coup was to assemble three masters of the kitchen to cook the meal. Maggie Beer cooked an astonishing galantine of Barossa chook stuffed with her onion confit and chicken livers and Stephanie Alexander