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“Timbale of marinated salmon
with soused herring and chilli
of peas with cardamom"


  • Timbale:
  • - 300g marinated salmon
  • - 150g soused herring
  • - 1 shallot
  • - 20g frozen peas
  • - 6 young shoots
  • Pea chilli:
  • - 250g frozen peas
  • - 2dl chicken stock
  • - 1 green chilli
  • - 2 cloves of garlic
  • - 5 tablespoons olive oil
  • - 5 cardamom pods
  • - 2 tablespoons mustard seeds
  • - 1 pinch of Kashmir chilli powder
  • Deus Brut des Flandres


Chop the shallot very finely and mix with the peas. Cut 6 fine pieces from the soused herring and slice the rest thinly.
Cut 6 beautiful strips of marinated salmon of 4 cm high. Cut up the rest in small pieces and mix it with the shallots and thinly sliced soused herrings. Combine everything into a delicate salad and season with salt and pepper.
Lay out a strip of marinated salmon on a worktop, spoon a serving of salad onto it and roll up into a nice little timbale.
Now for the chilli, blanch the peas in the chicken stock. Plunge them into ice-cold water.
Cut the chilli lengthwise, remove the seeds and chop finely, peel the garlic and chop finely as well. Heat the olive oil and fry the pepper with the garlic, mustard seed, the seed from the cardamom pods and the chilli powder. Grind this mixture together with the peas in a blender until you have a smooth, solid puree.
Dress the timbales on a plate, cover them with a nice piece of soused herring and a quenelle of chilli and garnish with the young shoots.
Pour a splash of Deus Brut de Flandres over it.

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