Smoked and Fresh Salmon in Whitefish and Parmesan Butter
This is the Smoked and Fresh Salmon in Whitefish and Parmesan Butter recipe.
- Prep: 5 min
- Cooking: 2 min - 5 min
Ingredients
- 4 oz (120 g) smoked salmon
- 4 oz (120 g) fresh salmon or trout or sturgeon
- Salt and pepper to taste
- 1 oz (30 g) whitefish, salmon, trout or Quebec sturgeon caviar (optional)
- Fresh herbs (chervil, chives, garlic or basil)
- 1/2 cup (125 mL) clarified butter
- 3 oz (90 g) grated Canadian Parmesan or Canadian Cheddar cheese
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Preparation
On each plate, place a slice of smoked salmon and cover with a slice of fresh salmon. Season with salt and pepper, then broil 45 seconds to 1 minute.
To prepare clarified butter, gently melt butter, then pour off and reserve liquid, leaving whey at the bottom of pan.
Remove plates from broiler (salmon must be pink and warm), pour clarified butter over salmon and top with grated Canadian Parmesan or Canadian Cheddar cheese and caviar (optional) or just sprinkle with chopped herbs. Serve warm.
Jean Soulard, Executive chef, Le Château Frontenac
