Recipes

Salmon Ballotine

Refreshing salmon ballotine with cod, samphire, and sea lavender

4 people

45 minutes

  • 80g Cocovite scrambled egg mix
  • 100g samphire
  • 30g sea lavender
  • 500g cod fillet
  • 450g fresh salmon fillet, sliced
  • Salt and pepper
  • 8ml milk or cream

Start by blanching the samphire and sea lavender: bring a pot of salted water to a boil, add the vegetables, and blanch them for 2 minutes. Drain the vegetables and immediately rinse under cold running water to preserve their color and texture. Finely chop the samphire and sea lavender and set aside.

Grind the cod fillet twice: first using a coarse and then a fine meat grinder or food processor. Add the chopped samphire, sea lavender, Cocovite scrambled egg mix, and a splash of milk or cream to the ground cod. Mix everything thoroughly and season with salt and pepper.

Place the salmon fillet slices on a large piece of plastic wrap, slightly overlapping to form a large “sheet.” Spread the cod mixture evenly over the salmon. Roll the salmon tightly into a cylindrical shape. Wrap the roll firmly in the plastic wrap and pull it taut to maintain a nice shape.

Preheat a steam oven or steamer to 72°C. Steam the ballotine for 15 minutes until the fish is just cooked through. Let the ballotine rest briefly before removing the plastic wrap. Slice into portions and serve warm.

  • Use a sushi mat or kitchen towel when rolling in plastic wrap to create an even, firm cylinder.
  • Lightly marinate the salmon slices with lemon juice and dill before using them for the ballotine.

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