Recipe of the month

Need some dinner party inspiration? Some of Brittany’s greatest chefs have agreed to let you in on their culinary secrets so that you too can enjoy preparing the wonderful produce found in this very special part of France.

This month’s recipe is Gaufre croustillante, saumon fumé maison et crème d'algues (Crunchy waffles with home-smoked salmon and seaweed cream), created by Emmanuel Peresse, chef at La Fleur de Sel in Theix (Morbihan).

Picture 1 Recipe of the month

Crunchy waffles with home-smoked salmon and seaweed cream

Ingredients

For the smoked salmon

1 salmon fillet

150g Guérande sea salt
 

For the waffle batter

75g flour

50g butter

2 eggs

15cl milk
 

For the seaweed cream

15cl single cream

Dulse seaweed

1/4 lemon

Salt and pepper

Method

For the smoked salmon
 Spread salt over salmon flesh and leave overnight. Gently rinse and dry, then smoke for one and a half hours in an electric smoker. Set aside for 24 hours and bone before slicing.

For the waffles
 Mix flour with egg yolks and milk, finishing with the melted butter. Gently add the whisked egg whites. Grease the waffle-iron and cook waffles for 2 or 3 minutes each.

For the seaweed cream
 Lightly whip cream. Add seaweed. Season with salt, pepper and lemon juice.

Presentation

Put a handful of mixed young salad leaves on a plate. Top with the warm, crunchy waffle halves and smoked salmon. Spoon seaweed cream around edge.

The best recipes from the 'Restaurants du Terroir’

So that you can make this dish with the very best ingredients, Emmanuel Peresse, chef at La Fleur de Sel in Theix (56), tells you where he buys his produce, in the book, Les Meilleures recettes des Restaurants du Terroir (The best recipes from the 'Restaurants du Terroir’)!

Find out more about the book, ‘The best recipes from the ‘Restaurants du Terroir’Les meilleures recettes des Restaurants du Terroir

Find the addresses of all the Restaurants du Terroir

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