".Dear Maynard, Benedict & Freya
It was another lovely week, during which I learned a lot, which I'll put to good practise. The pictures will help with the presentation. Have a good winter and I hope I'll see you in Amsterdam one day."
Ingrid van Bijnen
1. Finely dice the shallot, combine in a small bowl with the juice of the lemon, mustard and finely chopped dill. Season to taste.
2. Slice the salmon very finely, in the same way as smoked salmon. Place carefully on the plate you will serve it on, so there are no gaps, but it is only one layer thick.
3. Spread the dressing evenly over the salmon, set aside for 20 minutes so the dressing can cure the salmon.
4. Garnish with a some frise lettuce, chervil & dill and serve.
Perfect starter, or summer salad
The dressing can be made the day before, and the salmon can be pre sliced.
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
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