Dairy Farmers of Canada

Atlantic Salmon and Brie with Bone Marrow and Salmon Roe

This is the Atlantic Salmon and Brie with Bone Marrow and Salmon Roe recipe.

  • Prep: 15 min
  • Cooking: 10 min - 15 min
Yields 4 servings
DFC

Ingredients

  • 16 oz (450 g) salmon fillets
  • 4 fingerling potatoes
  • 2 bone marrows
  • 4 oz (120 g) Canadian Brie
  • 2 tbsp (30 mL) salmon roe
  • 1/2 cup (125 mL) mayonnaise
  • Juice of 1 orange
  • 2 tbsp (30 mL) pickled ginger chopped
  • 1 bunch chives
  • 1 tbsp (15 mL) olive oil
  • Salt and Pepper to taste

Preparation

Potatoes and Bone Marrow:

Boil fingerling potatoes, skins on, starting in cold water until potatoes are cooked. Remove marrow from the bone and poach in hot water for 2 minutes. Peel off the potato skins. Slice potatoes in 2 cm thick slices.

Place one slice of marrow over each slice of potato, and put under the broiler for 30 seconds.

Sauce:

Mix the mayonnaise with the orange juice and the finely chopped pickled ginger.

Salmon:

Pan sear the salmon fillets in a non-stick pan with a touch of olive oil. Add salt and pepper to taste. Place salmon roe on the sauce and top with chopped chives.

Presentation:

On the plate, place salmon in the center with a slice of Canadian Brie on top. Arrange potato slices with bone marrow on the side.

Place salmon roe on top of marrow and drizzle sauce around potatoes.

Jean-Pierre Challet, Chef de cuisine, Windsor Arms, Toronto

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