Tacos au saumon Souhoï®, brousse de brebis et salade de jeunes pousses par David Gallienne

Souhoï® Salmon Tacos with Sheep’s Milk Brousse and Baby Greens by David Gallienne

Discover the recipe for Souhoï® Salmon Tacos, ewe’s cheese brousse and young leaf salad created by David Gallienne, winner of the famous cooking show. Perfect as a refined starter or for a dinner aperitif, this recipe showcases Souhoï® salmon, an innovation from Maison Petrossian. Firm, intense, and low in fat, Souhoï® salmon comes from an extended maturation process, a three-week degreasing, resulting in almost candied flesh.

A word from David Gallienne

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Souhoï® Salmon Tacos, ewe’s cheese brousse and young leaf salad by David Gallienne

Ingredients for 4 servings

For the tacos

  • 80 g corn flour
  • 80 g wheat flour
  • 10 cl warm water
  • 1 pinch of salt

For the ewe’s cheese brousse

  • 150 g ewe’s cheese brousse
  • 1 garlic clove
  • ¼ bunch of chives

Method

Souhoï® Salmon Tacos, ewe’s cheese brousse and young leaf salad

For the tacos

  1. Place the flour in a bowl.
  2. Add the salt and warm water.
  3. Knead until the dough comes away from the sides.
  4. Rest for about 15 minutes.
  5. Roll the dough out thinly.
  6. Cook the tortilla in a very hot non-stick pan.
  7. Cover with a damp cloth and set aside.

For the ewe’s cheese brousse

  1. Chop the garlic.
  2. Finely chop the chives.
  3. Add to the ewe’s cheese brousse.
  4. Season with salt and pepper.

For plating and finishing

  1. Slice the Souhoï® salmon thinly.
  2. Spread the ewe’s cheese brousse on a taco.
  3. Add some young leaf salad.
  4. Top with thin slices of Souhoï® salmon.
  5. Enjoy.

Photography: Aimery Chemin • Food styling: Coralie Ferreira

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