Give her flowers? Yes, but on the plate! For your Mother's Day meal, imagine a simple and delicate recipe using Petrossian specialties to delight your mom. As a starter, this carpaccio of truffle salmon with edible flowers can be prepared in no time. A flowered plate, perfect for a tasty Mother-Daughter/Son moment!
Carpaccio Coupe du Tsar® with Truffle and Edible Flowers
Preparation: 10 minutes
Ingredients for 4 people
- 1 Coupe du Tsar® with truffle 180 g (or plain)
- 8 cl extra virgin olive oil
- 4 cl apple cider vinegar
- 20 cl thick crème fraîche
- 1 tsp honey
- 150 g seasonal edible flowers (borage, coriander flowers, ...)
- Fleur de sel
Method
- Slice the Coupe du Tsar® with truffle thinly.
- Arrange the carpaccio on a flat plate and refrigerate.
- Prepare a vinaigrette by whisking together vinegar, olive oil, salt, and pepper.
- Mix the crème fraîche with honey and adjust with a pinch of salt.
- On the carpaccio, place dollops of cream, drizzle with vinaigrette, and garnish with edible flowers.
- Enjoy!
Discover other specialties, recipe ideas, and Mother's Day gift sets in our selection to delight your mom’s taste buds.
Photography: Aimery Chemin • Styling: Coralie Ferreira
