Rocher au saumon praliné

Rocher au saumon praliné
  • Serves 10
  • Prep Time: 15 mins
  • Cook Time: 4 hrs


  • 20 cl liquid cream
  • 100 g fresh salmon
  • 100 g smoked salmon
  • 2 x eggs
  • 100 g flour
  • juice of ½ lemon
  • praline (ready mixed sweetened hazelnuts)


  1. 1

    Chop the fresh and smoked salmon into small pieces in the blender

  2. 2

    Add the cream, lemon juice and 1 egg, mix until you obtain a homogeneous mixture

  3. 3

    Pour the mixture into ice cube molds shaped like a half sphere. Put them in the freezer for at least 4 hours

  4. 4

    Unmould the half spheres, dust with flour, then roll in beaten egg and finally coat them with the praline

  5. 5

    Fry the rochers in hot oil for a few minutes, and serve warm


Salmon rock coated in sweetened hazelnuts. For a special occasion, you could surprise your guests with these three original tapas. Visual effect and taste guaranteed!

Recipe by: Nathalie Mercier - Responsible R&D “Traiteur de la mer”, France