Salmon Terrine with a beetroot and mustard seeds relish

salmonterrine_lefermier_101215Terrines are always a great addition to the table, because there are so many different type and flavours. You can do one with vegetables, meat, fish, cheese or even ice cream! Terrines have been around for a long time but I think they are still popular with the foodies.

Today I’ve decided to show how to do a delicious salmon terrine with a beetroot and mustard seeds relish. It’s an easy recipe that can be done the day before and save you a little bit of time on Christmas day!

You can watch the how to video below or visit my YouTube channel here

I’ve matched this delicious terrine with a Domaine Bertrand-Bergé “ Le Méconnu” 2013 from

Ingredients for the terrine:

  • 1 brown onion
  • 1 carrot
  • ½ bunch parsley
  • ½ bunch dill
  • 500g white fish
  • 300g salmon
  • 175ml water
  • 2 free range eggs
  • salt and pepper
  • Piment d’espelette (espelette chili), optional


  1. Preheat the oven at 180 degrees Celsius and boil the kettle.
  2. Blitz the carrot and onion in a food processor until it is quiet fine. Then heat up frying pan with a little bit of oil and cook the carrot and onion on medium heat until it soften a little bit, keep aside.
  3. Blitz the parsley and dill until finely chopped, then add both the white fish and salmon and mix until smooth.
  4. Add the eggs, the onion and carrot and slowly add the water until you have a smooth consistency. Season with salt, pepper and the chili.
  5. Transfer the mix into a terrine, put the lid on or cover with foil and cook in the bain-marie in the oven for 50-60 minutes.
  6. Once the terrine is cooked, place it in the fridge to cool down completely.

salmonterrine2_lefermier_Ingredients for the relish

  • 3-4 beetroots
  • 200g brown sugar
  • 80g yellow mustard seeds
  • 1 cup vinegar
  • 1 onion, finely diced


  1. Heat up a sauce pan with a little olive oil, add the onion and mustard seeds, and cook until the onion soften.
  2. Peel and grate the beetroot in the food processor, add it to the onion.
  3. Add the sugar, vinegar and a little bit of water, then cook on medium heat for about 1 hour, stirring from time to time.


France Culinary Travel Diary – La Dordogne (Part 2)

Le Fermier

France Culinary Travel Diary – La Dordogne (Part 2)

There’s so much so say about this department of France that I simply couldn’t squeeze it all into one installment. If you’re not the market faring kind but want to sample the Dordogne’s bounty of famous produce, then visiting one of its countless restaurants is a must.

By no means do you need to dine in the most fancy establishments to eat well either, as when the produce is local and seasonal even the more humble restaurants can serve a quality meal without breaking your budget.

That being said, if you are in the Trémolat area and can justify treating yourself to a Michelin star meal (you only live once!), then I highly, highly recommend you making a booking at Le Vieux Logis. A boutique hotel and gourmet restaurant belonging to the acclaimed Relais-Châteaux group, you can enjoy a degustation dinner with matching wine for €115 or there’s an à la carte menu to choose from. The food is beautifully presented and tastes exquisite, and the service is faultless but personable.

20150502_200831   Confit Salmon in walnut oil

20150502_201833Green asparagus topped with Crab and Fennel

20150502_211922Quercy lamb with broad beans, “ail des ours”  and Pistou

20150502_204921Grilled Turbo, oyster “Meunière” and Foie Gras

20150502_222644“Gariguettes” strawberries, meringue and violette chantilly

20150502_225029Amuse Bouche with our coffees

As delicious as the dining is at Le Vieux Logis, my favourite place to eat in the Dordogne doesn’t have a Michelin star, nor is it fine dining. It’s a rustic, family run restaurant in the charming town of Cadouin, called Le Restaurant de L’Abbaye, and I know the food is great because this happens to be where I completed my cooking apprenticeship! Every meal starts with their house specialty Tourin à l’ail (garlic soup), their menu is full of country classics like magret de canard, foie gras, and salade perigourdine and their mousse au chocolat is a guilty pleasure I treat myself to every time I visit. If you’re travelling in the summer months, a booking is essential.


As a special treat, the head chef of the Restaurant de L’Abbaye has kindly agreed to share the recipes for both his garlic soup and chocolate mousse. Look out for them on the blog in the coming days!

My top Dordogne picks:

  • Le Vieux Logis -Le Bourg 24510 Trémolat 1 Michelin star
  • Restaurant de L’Abbaye – Place de L’Abbaye 24480 Cadouin
  • Chez Julien 24510 Paunat
  • Chez le Gaulois 9 rue Tourny 24200 Sarlat-la-Canéda

Ocean Trout with Sauce “Vierge” and Tomato Provençal


We’re very lucky in Australia to have such a large variety of fresh, delicious seafood available to us. Ocean trout is a great example of this, and though it’s not as common a choice as its pink-fleshed friend, salmon, it’s a great alternative for a few reasons. Its flavour is more robust, it’s leaner in fat, and personally I feel it’s a more refined choice.

Sauce vierge is a classic and simple sauce full of crisp summer flavours and is the perfect complement for seafood dishes like this trout (it’s also wonderful with prawns).

In keeping with the lightness of this dish, I’ve chosen an easy garnish of tomatoes provençal. It goes without saying that the riper and fresher the tomatoes are the better this dish will be.


Ingredients for the sauce vierge:

  • 1 tomato
  • 1 Shallot
  • 1 lemon rind
  • 8 black olive
  • 1 bunch chive
  • olive oil
  • 20 ml tarragon vinegar

Method :

  1. Put the tomato in boiling water for 20 seconds, then take it out and refresh it in cold water.
  2. Peel the tomato, then cut it in quarters and, using a small knife, take the seeds out. Finely dice the tomato and keep aside.
  3. Finely chop the shallot, olives and the chive. Using a peeler, peel the rind of the lemon and slice it in thin filaments (Julienne).
  4. Combine all the ingredients in a small bowl as well as the vinegar and the lemon juice. Add about 100mL of olive oil, season with salt and pepper and stir. The consistency should be like a runny salsa.


Ingredient for the Tomato Provençale:

  • 3 tomatoes
  • 1 bunch flat leaf parsley
  • 5 cloves garlic
  • 150 g coarse bread crumbs


  1. Preheat the oven at 200 degrees Celsius.
  2. Cut the tomatoes in half and take the seed out using a spoon. Wash and dry the parsley and finely chop it. Crush the garlic and mix it with the breadcrumbs and the parsley.
  3. Season the tomatoes with salt and pepper and fill them with the parsley mix. Drizzle with olive oil and cook the tomatoes in the oven for 10-12 minutes at 200 degrees. You’ll know they are ready when they’re soft when pressed gently, and the breadcrumb is golden on top.
  4. Preheat a medium size shallow frying pan on a high heat with a little bit of olive oil. Season the fish with salt and pepper. Lower the heat to medium and cook the trout skin side down until only the top of the fish remains raw, then turn it, cook for 10 seconds and take it out. You want the trout to still be a little pink.
  5. Serve with the tomatoes and the “sauce vierge” drizzled over the top.

With this dish I recommend a white wine from the south west of France: Chateaux “La Bastide” Cote Du Marmandais, available from

Bon Appétit!

Le Fermier

Orecchiette pasta with salmon and Barilla ricotta sauce



Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

DSC_0099[1]  DSC_0118[1]

Ingredients: for 2 people

  • 2 pieces salmon ( about 160g each)
  • ½ bunch coriander
  • ½ bunch dill
  • 1 lemon zest
  • 1 birds eye chili
  • 1 shallots
  • 1 cloves garlic
  • Olive oil
  • 300 g Barilla orecchiette pasta
  • 1 jar Barilla ricotta sauce “ricetta speciale”

Method: Take the skin off the salmon and slice it into strips. Wash and fine chop the herbs, finely dice the shallot, chili, crush the garlic and zest the lemon.Sear the marinated salmon in a smoking hot pan for about 10 seconds on each sides, reduce the heat to medium then add the rest of the garnish and the ricotta sauce, toss the ingredients together and add the orecchiette. Season to taste and serve. Le FermierBon appétitPut the salmon into a bowl and add your garnish to it, mix it well and let it marinate for about 10 minutes.

Sear the marinated salmon in a smoking hot pan for about 10 seconds on each sides, reduce the heat to medium then add the rest of the garnish and the ricotta sauce, toss the ingredients together, bring the sauce to the boil and add the orecchiette. Season to taste and serve.

To watch the how to video on my YouTube channel, click on the following link :

You can also check my social media on instagram and twitter @le_fermier.

Bon appétit

Le Fermier

Truite en papillote ( ocean trout papillote)






Papillote is a very healthy way of cooking a very healthy product like fish, without any fat whatsoever. Each papillote is design for one person. You can use different material to make your papillote, you can use foil, baking paper or even banana leaves. Fish like salmon, ocean trout or snapper are perfect fish to cook in a papillote and very healthy . Cooking the fish this way really captures all the flavours giving your fillet of fish an amazing taste. Don’t be afraid adding your own twist to your papillote, you can do it the classic with lemon, white wine  and a bit of parsley or do something like : chili, lemon grass, kaffir lime leave and ginger, for example.

Ingredients  for  4 people:

  • 4 trout fillet ( 180g each)
  • 1 orange
  • 1 fennel head
  • ½ ginger
  • 50 ml white wine
  • Olive oil
  • Salt and pepper


Place your orange slices in the middle of the foil, add the fennel slices and  ginger •Place your fish on top, add one slice of orange, drizzle with olive oil (optional) and white wine and season with salt and pepper• Fold the sides of the foil over the fish making the papillote is seal properly•Make sure you leave enough space inside for the steam to circulate•. Put it in the oven for about 15 minutes, serve with a delicious and healthy fennel, orange and pomegranate salad. Be careful when you open it because of the steam. To watch my how to video check out the link here :

I hope you enjoy this recipe

Bon Appetit

Le Fermier