RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.
CHEF Veronique & Ahmed Youbi
RESTAURANT Café BonJour
FACTS A popular eatery for ten years, the couple started in SOMI at La Crepe Bistro on Red Road where they were for seven years. Veronique is from Lyons and pastry chef Ahmed is from Morocco.
1 lb skinless fresh salmon filet (remove all dark meat)
1/2 lb smoked salmon, thickly sliced
1/3 cup freshly squeezed lime juice
2 minced shallots
2 tablespoons olive oil
1/4 cup dill (optional)
3 tablespoons of capers (drained)
2 table spoons of Dijon
Dice both the fresh and smoked salmon in 1/4 inch pieces
Place in mixing bowl and add lime, oil, capers, mustard, and salt & pepper (to taste)
Mix well, cover and place in the refrig for a few hours to marinate.
Serve with toasted bread and salad, and with a chilled glass of white wine or Rose.
Bon Appétit, and have a great end of summer!