A bold pairing you might not expect: crispy biscuits with fish. Flemish chef Andy Verdonck thrives on culinary innovation. Discover his tested recipe for this standout dish.
Through rigorous testing and tasting with fellow chefs, Andy perfected the match between Jules Destrooper's Parisian Waffles and fresh ingredients, delivering a surprising yet harmonious flavor profile.
Ingredients
Serves 6
– 100g Parisian Waffles
– 100g smoked salmon
– wasabi puree (size of a chickpea)
– juice of half a lime
– 1 can black olives in juice, pitted, drained weight 170g
– salt and pepper
Preparation
Start with the black olive powder: Spread pitted olives on an oven tray and dry at 80°C for 6 hours. Cool completely, then blend into a fine powder.
Finely slice the smoked salmon and gently mix with lime juice, wasabi puree, salt, and pepper to taste.
Crumble the Parisian Waffles and combine with a portion of the olive powder. Spoon the salmon tartare into glasses and top generously with the crumble.
Chef's Serving Tip
Exercise restraint with seasonings: lime amplifies saltiness, and wasabi packs heat that can overwhelm some palates.
