Bavarois of Smoked Salmon

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About

This recipe is based on a bavarois of smoked salmon we once ate at a restaurant called Chiberta in Paris. I have given the recipe for 10 people because it is a dish which can be served at a dinner party without stress to the cook.



  • 750 g/ lb smoked salmon, thinly sliced
  • 1 cup crème fraîche
  • ½ teaspoon cayenne pepper
  • juice of ½ lemon
  • 8 teaspoons red caviar


    Rinse 10 ramekins with cold water, do not dry. Line the ramekins with thin slices of smoked salmon, leaving a little salmon to fold over and trim off any excess that overhangs too much.

    Blend the remaining salmon and trimmings in a food processor with the crème fraîche, cayenne and lemon juice until smooth. Fold in the caviar very gently. Divide the mixture between the ramekins. Gently fold over the overhanging salmon. Cover with a piece of greaseproof paper, then a sheet of foil. Refrigerate until ready to use.

    To make the tomato coulis

    Fry the shallots in a little olive oil until golden. Add the tomatoes and stir fry until well cooked. Season with salt and freshly ground black pepper. Sieve the tomatoes and leave to get cold, then refrigerate. To serve, make a puddle of tomato coulis on a plate, tip a bavarois on top and sprinkle with chopped chives.