Chef Jason Roberts

Boudin Blanc of Salmon with Fennel Vinaigrette

Chef Jason

This dish is a reflection of my time at Bistro Moncur. It's not necessarily a simple recipe, but well worth the effort. Such refined textures and flavors. This is the sort of dish to tackle when you're trying to impress and have more than 20 minutes at your disposal.

Serves 4


For the Salmon Boudin

300g (10 1/2oz) salmon flesh, skin and bones removed

1 egg

6g (1/4oz) salt

300ml (9 1/2 fl oz) cream

White pepper


7g (1/4oz) chopped chervil

Celery batons and watercress

For the Fennel Vinaigrette

3 eschalots peeled and sliced

15g (1/2oz) fennel seeds

120ml (4 fl oz) olive oil

60ml (2 fl oz) tomato essence (the juice of a strained, crushed tomato)

50ml (1 1/2 fl oz) verjuice (unfermented green grape juice)

1 tbsp white balsamic vinegar

A few basil leaves, torn

Salt and pepper


For the Boudin Blanc

Cut salmon into 2cm (1 inch) pieces and place into a large, cold bowl with egg and salt. Now place that bowl over another filled with iced water.* Mix ingredients until well combined. Transfer the mixture to a food processor and puree until smooth and glutenous in texture. If doubling the quantity, be sure to puree in two batches, this will prevent the salmon from warming.

Return salmon puree to bowl over ice and slowly work in the cream. Season with pepper, nutmeg and a touch more salt, if needed. Add the chopped chervil.

Place mixture into a piping bag, no nozzle is need, and pipe a sausage shape about 15cm (6 inches) long onto a piece of cling film (plastic wrap). Fold the flap of plastic over the mixture and tuck under. Roll the mixture to form a sausage shape. Twist the ends, one at a time, pushing out any air pockets and tie to form a tight sausage.

Prepare a pot of hot water, by bringing up to 80C/175F over a medium heat (steaming but not boiling). When temperature is reached, place boudin in and poach for approximately 8-10 minutes until firm, then refresh in ice water, if not using immediately.

For the Fennel Vinaigrette

In a saucepan, sweat eschlots and fennel seeds in olive oil until they are translucent. Add tomato essence and verjuice, bring to a boil and then reduce to a simmer for 5 minutes. Remove from heat, throw in basil leaves and leave for 20 minutes before straining. Season with salt and pepper.


To Serve

Remove plastic, lay over a bed of celery batons and watercress and drizzle with the fennel vinaigrette.

*Note: Everything will emulsify better over ice. Any utensils should be refrigerated before use (bowls, spoons, processor attachments, etc.).