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The Sea Continental Recipe

Name: Brasserie Les Mordus THE SEA CONTINENTAL Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Continental
Ingredients: 3 cups mixed baby salad greens (arugula, butter lettuce, frisée); 1.5 cups mixed fruit for fruit salad (melon, berries, grapes, orange segments); 0.5 cup cucumber (thinly sliced); 1 tbsp capers (optional); 6 sprigs fresh dill sprigs (for garnish); 8 oz thinly sliced cold-smoked salmon; 0.5 item lemon (cut into wedges); 0.5 cup red onion (thinly sliced); 3 tbs apple cider vinegar; 3 tbs water; 1 tsp sugar; 0.5 tsp salt; 1 item egg yolk (room temperature); 0.5 tsp Dijon mustard; 1 tbs fresh lemon juice; 0.25 tsp orange zest (finely grated); 6 tbs neutral oil (grapeseed or light olive oil); 3 tbs heavy cream (cold); 0.25 tsp salt; 0.125 tsp white pepper (or black, finely ground); 2 tbs extra-virgin olive oil; 1 tbs white wine vinegar; 1 tsp honey; 0.25 tsp salt; 0.125 tsp freshly ground black pepper

Inspired by Brasserie Les Mordus

Time30m

Serves2

Smoked salmon, pickled onions, citrus mousseline cream, greens, fruit salad

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Ingredients

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Salad & Plate

3 cups mixed baby salad greens (arugula, butter lettuce, frisée)

1 1/2 cups mixed fruit for fruit salad (melon, berries, grapes, orange segments)

1/2 cup cucumber (thinly sliced)

1 tbsp capers (optional)

6 sprigs fresh dill sprigs (for garnish)

Smoked Salmon

8 oz thinly sliced cold-smoked salmon

1/2 item lemon (cut into wedges)

Quick Pickled Red Onions

1/2 cup red onion (thinly sliced)

3 tbs Apple cider vinegar

3 tbs water

1 tsp sugar

1/2 tsp Celtic sea salt

Citrus Mousseline Cream

1 item egg yolk (room temperature)

1/2 tsp Dijon mustard

1 tbs fresh lemon juice

1/4 tsp orange zest (finely grated)

6 tbs neutral oil (grapeseed or light olive oil)

3 tbs heavy cream (cold)

1/4 tsp Celtic sea salt

1/8 tsp white pepper (or black, finely ground)

Dressing for Greens & Fruit Salad

2 tbs extra-virgin olive oil

1 tbs white wine vinegar

1 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Method

Quick Pickled Red Onions

Place the thinly sliced red onion in a small heatproof bowl or jar.

In a small saucepan, combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Warm gently until sugar and salt dissolve (about 1–2 minutes); do not boil.

Pour the warm pickling liquid over the onions, press down so all slices are submerged, and let cool to room temperature (about 15–20 minutes). Refrigerate if making ahead. These are ready in 20 minutes and keep for several days.

Citrus Mousseline Cream

Whisk the egg yolk, Dijon mustard, lemon juice, and orange zest in a small bowl until combined.

Very slowly, drizzle the neutral oil into the yolk mixture while whisking constantly to form an emulsion (like a light hollandaise/mayonnaise). Start drop by drop, then in a thin stream as it thickens; total time about 3–4 minutes.

Once thick and glossy, fold in the cold heavy cream gently to lighten the texture and season with 1/4 tsp salt and white pepper. Taste and adjust acidity with more lemon juice if desired. Chill briefly (5–10 minutes) before plating so it holds shape.

Dressing for Greens & Fruit Salad

Whisk together the white wine vinegar and honey until dissolved, then whisk in olive oil to emulsify. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Taste and adjust seasoning. Keep at room temperature until ready to dress salads.

Salad & Plate Assembly

Toss the mixed baby greens and cucumber slices with about half of the dressing (reserve remaining dressing for the fruit). Dress lightly so greens stay fresh and not soggy.

In a small bowl, toss the mixed fruit with the remaining dressing until lightly coated. This adds a subtle sweet-acid balance to the fruit salad.

Arrange the dressed greens on two serving plates, creating a bed for the salmon.

Fan or fold the smoked salmon slices over the greens (about 4 oz per plate). If using capers, sprinkle them sparingly over the salmon. Add a lemon wedge to each plate.

Using a spoon or piping bag, dot or pipe 3 small quenelles or dollops of the chilled citrus mousseline cream around the salmon (use about 1.5 tbsp mousseline per plate). Garnish with dill sprigs.

Add a small scoop (about 3/4 cup) of the dressed fruit salad to each plate as a refreshing accompaniment.

Finish with a light grind of black pepper over the salmon and a tiny pinch of flaky sea salt if desired. Serve immediately.