Welcome to Brasserie de Silly. Our boxes are built to hold 12 bottles for free shipping. So the best way to shop is buying multiples of 12.

Carré of salmon with avocado and grapefruit

for 4 persons

This recipe was created by The Foodpairing® Company in tune with the taste profile of Double Enghien Blonde. The beer has a slightly fruity and zesty aroma with floral impressions and touches of malt. It has a slightly bitter taste that carries on into the finish where it grapefruit and hop flavours transcend it. It’s a beer with plenty of body.
Serve with a Double Enghien Blonde at a temperature of between 4 and 8°C.

Ingredients

4 pieces of Atlantic salmon, 30g each

olive oil

coarse sea salt

coarse pepper

2 grapefruits

½ avocado, diced

½ lemon
extra virgin olive oil

2 teaspoons mayonnaise

powdered liquorice

pineapple juice

Steps

1 / Place the salmon in a dish with a dash of olive oil and bake for 45 minutes at 50°C in a pre-heated oven. De-grease the salmon and season with coarse sea salt and pepper.

2 / Season the avocado cubes with olive oil, pineapple juice, pepper and salt. Dice the grapefruit.


3 / Blend the mayonnaise with the powdered liquorice to taste.