by El Broide

Local celebrity chef Nataniël is incredibly proud of his French heritage – and it’s something that is very much part of his everyday life. “The first time I stayed in France for a really long period of time, I spent all my time in Nantes with my family and I discovered the joy of simple food made with good quality produce. The people of that region love using apples in sweet and savoury dishes which is what inspired this particular dish. I now serve it all the time and it also features three of my favourites ingredients: baguette, smoked salmon and Calvados!”

18 slices of baguette 
A little grapeseed oil
1/2 a cup of olive oil
2 tablespoons of light brown sugar
1 tablespoon of French mustard
2 tablespoons of Calvados
Some seasalt to taste
Freshly ground black pepper
2 green apples
100g smoked salmon
Fresh dill

Brush slices of baguette on one side with grapeseed oil.
Place on baking sheet, brushed sides down.
Bake in oven at 180˚C until golden brown.
Remove from oven and turn over.
Whisk up a vinaigrette using the olive oil, sugar, mustard and Calvados together and season with salt and pepper.
Place salmon on top of each slice of baguette.
Dip thin slices of apple in vinaigrette and place on top of salmon.
Top with caviar and garnish with dill.

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