Create a poetic and artistic plate by highlighting the heart of smoked salmon, the Coupe du Tsar®, with clams, pomegranate, finger lime, and fresh herbs. The little extra for this recipe? A Petrossian vodka vinaigrette to bring out every flavor of this fresh and gourmet dish.
Preparation: 25 minutes • Cooking: 5 minutes
Serves 4
- 500g cleaned clams
- 1 pomegranate
- 360 g Coupe du Tsar® Nature
- 100 g wild salmon roe
- 1 finger lime
- 10 cl olive oil
- 2 tbsp vodka
- Fleur de Maviar
- Some pickled red onions
- Some microgreens and edible flowers
- Freshly ground pepper
Instructions
- Drain the clams, place them in a hot pan, and let them open quickly. Remove from heat, let cool, and remove the shells. Set aside.
- Peel and deseed the pomegranate. Cut the finger lime in half to extract the tiny pearls.
- Prepare the vinaigrette: emulsify the olive oil and vodka in a bowl, season with salt and pepper.
- Slice the Coupes du Tsar® and arrange them delicately on 4 plates.
- Top with the clams, then the pomegranate seeds and some pickled red onions as desired.
- Add the wild salmon roe and finger lime pearls. Sprinkle with microgreens, edible flowers, Fleur de Maviar, and a few turns of freshly ground pepper.
- Finally, generously drizzle with the vodka vinaigrette and enjoy!
Photography and styling: Studio CABA - Audrey Cosson & Bérengère Abraham
