Smoked Salmon on Artichoke Crown - 19th Century Classic French Recipe

smoked salmon

🥗Healthier: smoked trout

💰Cheaper: canned salmon

Canned salmon is often more affordable and still provides good flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in calories and higher in protein.

Trim the artichoke to keep only the crown.

Place trimmed artichokes in cold water with lemon juice to prevent browning.

Boil water with herbs, black peppercorns, bay leaf, garlic cloves, and salt.

Add artichoke bottoms to boiling water and simmer for about 25 minutes.

Remove artichokes and allow to cool, then scoop out the choke to create a cup shape.

Use a ring mold to cut discs from smoked salmon or trout and refrigerate them.

Blend fish scraps with egg yolks, mascarpone, lemon juice, and white wine to make a mousse.

Rub the mousse through a sieve for a smooth texture.

Place a dollop of mousse on each artichoke crown to secure the poached egg.

Place a poached egg on top and smear the mousse around it.

Dust with paprika and roast in a preheated oven for 5-6 minutes to set the mousse.

Add smoked fish disks on top and return to the oven for another 2 minutes.

Top each with a canal of caviar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens