Now that you have you table beautifully decorated (DIY here), you will need something yummy to serve to your guests. Here's a delicious appetizer recipe made by Julia from the blog Julia la pose gourmande and tested by our team.
Salmon gravlax tartlet with beetroot, granny smith apples, spinach, hazelnuts and goat's cheese whipped cream
To serve 6
For the salmon gravlax with beetroot (prepare 24h before)
500g salmon fillet
150g coarse salt
100g brown sugar
2 raw, grated red beetroots
Zest of an untreated orange
2 sprigs of fresh dill
Mix the salt, sugar, orange zest, pepper and the grated beetroot together in a bowl. Line a small baking pan with cling film to place the salmon in. Place half the salt mixture at the bottom of the dish on the cling film. Place the salmon fillet skin side down and cover with chopped dill leaves then more salt mixture. The salmon must be completely covered. Fold the salmon tightly in the cling film. Chill for 24h.
The next day, run the salmon under water to remove the salt mixture. Cut into thin slices and leave to chill.
For the goat's cheese whipped cream
75g petit Billy fresh goat's cheese or similar
125ml well-chilled 35% whipping or liquid cream
Salt and pepper
Soften the goat's cheese well with a fork or spoon whilst adding salt and pepper. Add 25ml of liquid cream and continue to mix together until you get an even mixture.
Whip the 100ml whipping cream using a whisk.
Add the goat's cheese to the whipped cream using a whisk and mix together until you get an even mix. Leave to chill.
Hazelnut tartlet base (this can be prepared the day before)
70g rye flour
50g wheat flour
2 tablespoons hazelnut powder
1 spoon chia seeds (optional)
Mix the flour, ½ teaspoon of salt, the hazelnut powder and the chia seeds. Add the butter by hand or using a food processor. If the pastry is too dry and you can't form a ball, add a little water. Wrap in cling film and leave to chill for 1h.
Preheat the oven to 190ºC.
Flour the work surface and the pastry and roll it out to a thickness of 3-4mm using a rolling pin.
Cut circles of around 8cm using a cookie cutter or glass.
Place on a tray lined with baking paper and cook in the oven at 190ºC for 20 mins. Put to one side. Take care when handling the pastry circles as they will be fragile, use a spatula or a cake slice.
For the gravlax vinaigrette
2 tablespoons sweet mustard
2 teaspoons maple syrup
2 tablespoons grapeseed-type neutral oil
2 tablespoons cider vinegar
Salt and pepper
Mix all the ingredients together vigorously.
For the pickled red onion (this can be prepared several days in advance, or at least the day before)
2 small red onions
50ml rice vinegar
50ml cider vinegar
20g brown sugar
A few peppercorns
Peel the onions and cut them into thin slices. Place them in a small jar.
Bring the mixture of vinegars, water, brown sugar and pepper corns to the boil in a saucepan. Cover the onions with this mixture, close the jar and leave to chill at least overnight.
Preparation for serving
Around 20 hazelnuts
1 tablespoon dried cranberries
1 Chioggia beetroot or one red beetroot
1 green apple
Juice of half a lemon
Fill a bowl with cold water and add the lemon juice.
Cut the granny smith apple into thin slices and place in the lemon water.
Peel the beetroot, cut it into thin slices then into strips and place it in a bowl of cold water.
Chop the hazelnuts and cranberries finely.
Place a pastry base in the bottom of each dish.
Using a spoon or a piping bag, place some whipped cream in the centre of the pastry base.
Place slices of graxlax salmon around the edge of the pastry base.
Decorate with the slices of green apple, thin slices of beetroot, spinach leaves and pickled onions. Finish the dish off with some finely chopped hazelnut and cranberry and a few sprigs of dill.
Put a few dots of gravlax vinaigrette around the tartlet.
Ready to go ! Bon appetit !
Photography : An Lalemant
Xmas Goodies : Lise Mailman
Floral Design : Céline Zilly
Tablewear: Maison Jean-Vier
Furnitures and accessories : Everything Old is New
Receipe &food styling : La pose gourmande
Cutting Board : Del Mar