La Reserve de Beaulieu, Salmon fennel timbale

La Reserve de Beaulieu

Salmon and Fennel timbale

Smoked salmon

shavings of fennel

Salmon rowe

Cream Fraiche with tarragon

Lemon zest cut into strips

Dill to decorate 

Phyllo dough

Cut small rounds of phyllo dough and bake for about 10 minutes until golden brown.

Prepare the Creme Fraiche and fresh tarragon.  Combine both ingredients.

Prepare the shaving of fennel using a mandolin or even the food processor with proper blades to make thin strips.   Before cutting the lemon to marinate the fennel, remove the zest from the lemon using a vegetable peeler.  Cut the lemon zest into strips and put aside.  Use the lemon juice to marinate the fennel for about 10 minutes.

To plate the dish.  Use a round mold to mount all ingredients as follow:

Phyllo dough 

cream with tarragon

Fennel 

Smoked salmon

sprinkle salmon eggs over the dish and decorate with dill.

Note:

We had this dish at the La Reserve the Beaulieu, while enjoying a great summer day in the south of France.