Smoked salmon, horseradish & brioche

Optional: chives oil‍

Transfer the chives into a blender and also add the neutral oil. Now blend this till the oil is 65 degrees Celsius. It will heat up from the friction. Then pour it on a sieve that’s lined with a kitchen paper and let it drain as long as possible (preferably overnight). Do this in your fridge to prevent the oil from turning brown.

You can store the oil as ice cubes for many months and melt one every time you need it.

Horse Radish creme-fraiche

Freshly grate the horse radish for the cleanest, sharpest flavour that will cut beautifully through the richness of the salmon. Combine all ingredients in a bowl, taste and finetune to get the right flavour. It should be tangy and sharp, slightly salty, but still fresh and light.

‍Serving

Toast the slices of brioche in a dry pan (non-stick) until nicely coloured and crispy, but still soft in the middle. Slice the salmon in thick slices (0.5-1cm thickness) and place on the plate, together with a table spoon of the creme-fraiche and slice of the brioche. Finish with the chives oil or some thinly sliced fresh chives.