Salmon trout rillette, beets, granny smith apples, yuzu juice and chives macedonia, espelette pepper croutons |

Preparation time: 30 min

• Rillette

  Poach the fish pieces in salted boiling water or in fish stock.

  When cook, let cool down on a kitchen linen and then crumble with your fingers.

  In a bowl, mix the ricotta with the sour cream and lemon juice. Season with salt and pepper.

• Beets salad

  Cook the beets in boiling water. When you can easily go threw the beets with a tip of a knife, remove them from water and peel.

  When cool, slice 1 cm thick slices of beets and then slice again in little sticks and then in little cubes.

  Finely chop the shallots and the chives and slice the apples in little sticks.

  In a bowl, mix the beets salad with half of the apples. Add the yuzu juice, season with salt and pepper and a dash of olive oil.

   

• Toast

  Pour a dash of olive oil on the bread, and season with salt and pepper.

  Bake in the oven for 5 minutes.

  Keep the finely chooped chives aside for garnish

• Plating

  Spread the rillettes on toasted bread, cover with the salad and green apples. Garnish with chives.