CHARLOTTE DE PETONCLES ET POISSON FUME

By Montrealer

Appetizer

Ingredients

• Mustard Sauce:
• Fish
• 200 grams scallops
• 100 grams smoked fish (salmon or trout)
• 1 tsp. Dijon Mustard
• 1 Green lemon (juice)
• 1 tbls. olive oil
• 4 aneth branchs
• salt and pepper
• 1 tbls. mild mustard
• 1 tbls. Dijon mustard
• 1 yellow of an egg
• 1 tsp. white vinegar
• 1 tsp. sugar
• 1/2 cup of olive oil
• 1 tsp. crushed aneth

Details

Servings 4

Preparation

Step 1

1. Clean dices scallops.
2. Mix scallops, mustard, lemon juice, olive oil, crushed green pepper and salt.
3. Marinate for a few hours.
4. Place some saran paper in a muffin pan and put the smoked salmon generously.
5. Fill with some diced scallops.
6. Closed with more smoked salmon.
7. Close and refrigerate.

For the sauce, mix mustards, sugar, vinegar and yellow of an egg. Procede as for a mayonnaise adding slowly the oil and the aneth.

To serve: unmold and decorate with mustard sauce