Préparation

1 . Prepare the mustard pickles:

Bring 60 ml of rice vinegar, 50 g of brown sugar and 120 ml of water to the boil.

At the same time, rinse your mustard seeds.

Once the liquid is boiling, pour it over the mustard seeds. Let cool slightly and place in the fridge for 2 hours. Then remove the excess liquid. It's ready.

2. Prepare the radish pickles:

Keep some of your vinegar/sugar/water mixture and pour it over thin slices of radish. Leave to marinate for at least 2 hours.

If you have time, I recommend preparing the pickles the day before.

You can keep the excess in the fridge & use these pickles for your next recipes.

3. Then prepare the cream:

Roughly cut the Jerusalem artichokes into cubes then let them brown in the pan with a drizzle of olive oil - the skin is edible and adds a more unique flavor - wait around fifteen minutes over medium heat, while stirring regularly. At the same time, finely chop the hazelnuts and fry them in the pan for 5 minutes, to lightly roast them.

Mix 40g of soy milk, 2 tablespoons of oil with 135g of Jerusalem artichokes in a blender. If your hazelnut pieces are thick, do not hesitate to add them to the blender. However, check that your blender is powerful enough to do this. If the creaminess seems too thick, add vegetable milk. Reserve.

4. Dressage:

Cut several slices of your sesame baguette (this seed goes well with Solmon®.) then generously spread a layer of the creamy Jerusalem artichoke, add two slices of radish, a strip of Solmon®, a watercress leaf, a little mustard pickles, pieces of roasted hazelnuts, lemon zest & juice. And it’s all good!

Enjoy your food !