Salmon marinated with fresh herbs, stuffed with goat cheese, grapefruit and red pepper Recipe

A japanese-style roll made with fresh salmon and a zesty goats cheese, red pepper and grapefruit filling.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • Salmon fillet(s) : 800 g
  • Olive oil : 50 ml
  • Fresh coriander : 0.25 bunch
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Tarragon : 0.25 bunch
  • Fresh goat cheese(s) : 120 g
  • Pink peppercorns : 10 g
  • Florida grapefruit : 4 whole
  • Rocket : 100 g


  • ETAPE 1

    Wash the grapefruits and zest one of them. Peel the grapefruits, removing any white pith and take the segments out (cut between the membranes). Dice the segments.

  • ETAPE 2

    Finely chop the tarragon and the coriander.

  • ETAPE 3

    In a salad bowl, mix the goat cheese, the grapefruit zest, the pink peppercorns and the chopped tarragon.

  • ETAPE 4

    Prepare the herb marinade by mixing the olive oil with the chopped coriander, the fleur de sel and the pepper.

  • ETAPE 5

    Cut the salmon fillets into flat and even slices. Season both sides of the fillets with the marinade and place the goat cheese on top. Place on cling-film and roll up. Reserve in a cool place for 2 hours.

    To serve, lay the salmon roll on top of the rocket leaves, add the grapefruit dices, the herb marinade and a few pink peppercorns.

Chef's tip

«Make sure you use fresh fish - do not buy from a supermarket.»

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