Pickled salmon with herb curds - Bresc BV
Preparation method Hang the yoghurt in a cloth in a sieve above a basin. Put it in the fridge and allow the moisture to drain out of the yoghurt for two days.
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Cooking tools:
- Vacuum sealer
- Blender
- Cheesecloth
- Fine-mesh sieve
- Grill
- Carving knife
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Skillet
- Tongs
- Refrigerator
- Kitchen towel
- Plate
- Serving platter
Ingredients
- 10 heads little gem
- 8 beets, cooked
- 8 tomatoes
- 3 red onion
- 1250 salmon fillet, with skin
- 750 g yoghurt
- 190 g Bresc harissa
- 100 g sea salt
- 100 g mustard
- 75 g almond flakes
- 65 g brown sugar
- 25 g Bresc coriander puree
- 25 g Bresc basil puree
- 1 bunch parsley
- 1 bunch dill
- 1 bunch tarragon
- olive oil
- salt
- pepper
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