This is the Atlantic Salmon and Brie with Bone Marrow and Salmon Roe recipe.
- Prep: 15 min
- Cooking: 10 min - 15 min
- 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
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.
Mix the mayonnaise with the orange juice and the finely chopped pickled ginger.
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.
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