Flora Danica Restaurant | A salmon cooking demonstration

Flora Danica is a Danish restaurant located in Champs Elysees Avenue. For French National Day of Gastronomy, Chef Joël Veyssière and team offered a salmon cooking demonstration. Here are the kitchen tips of the chefs.

Flora Danica

Choose a salmon

The salmon comes in a variety of types and main differences are between wild caught and farm raised salmon. It is commonly accepted that wild caught salmon is superior to farm raised. It tends to be a more desirable premium product but pricing is also generally higher. If you opt for a farm raised salmon, you should prefer one holding the ‘Label Rouge’ certification that guarantee a superior quality.

The flesh should be very firm and not feathered. Its color is not an important indicator of quality as it can vary depending on the particular variety of salmon. Note that wild salmons are not necessarily as pink as the farm raised. Then, white stripes between meat layers should be regular abundant but not in excess.

Chef Recipes

Salmon Rillettes & Parmesan biscuit

Salmon Rillettes


6 servings

  • 14 oz (350g) Fresh salmon 70%
  • 6 oz  (125g) Smoked salmon 30%
  • 2 1/2 oz (100g) Fromage blanc
  • 1 tablespoon Lemon juice
  • 1 tablespoon Olive oil
  • Chopped fresh herbs, hot pepper

Parmesan biscuits

  • 7 oz (200g) parmesan cheese
  • 7 oz (200g) white floor
  • 7 oz (200g) butter


Preheat oven to degrees 356 F (180°C). Mix parmesan cheese, white floor and soften butter. Season with salt. Leave for one hour.

Roll out the chilled dough between two sheets of parchment to a thickness of 1cm. Use a small biscuit cutter or a glass to cut into round biscuits. Cook for 15 minutes.

Season fresh salmon with salt and steam in a streamer basket. Mix with smoked salmon. Add Fromage blanc. Season with the green lemon juice, olive oil, fresh herbs (chives…), salt, pepper and hot pepper.

Salmon tartar & Gravlax sauce

4 servings

Flora Danica Salmon Tartar


  • 4X 5 oz (150g) fresh salmon
  • 3 1/2 oz Granny Smith apple
  • 1 tablespoon lemon juice
  • Chopped fresh dill
  • Rock salt, pepper

Gravlax sauce

  • 2 tablespoons mustard
  • 2 tablespoon vinegar
  • 8 tablespoons olive oil
  • Sugar
  • Chopped fresh dill
  • Salt, pepper

For decoration: dark chocolate and olive oil sauce, borage & pansy flower


Start with the Gravlax sauce preparation. Take 2 tablespoons of mustard, vinegar and sugar and pound together in a bowl. Add salt and pepper. Beat the mixture and slowly start adding the olive oil, first a drop at a time, like in making mayonnaise . Incorporate chopped fresh dill.

Marinate salmon with rock salt, pepper and chopped fresh dill for 12 hours – Check the step by step video to marinate salmon here (video in French).  – Cut all ingredients into small pieces.  Add lemon juice and gravlax sauce. Put in a rectangular pastry cutter for the shape and take it off. Add borage on the top.

Melt chocolate with olive oil. Use a pencil to make a line on the plate. Put some pansy flowers for decoration.

Unilateral salmon and orange sauce

Unilateral Salmon at Flora Danica

Place salmon fillet on the skin side on preheated grill (low temperature) with a little bit of water. Use a pan if no grill.  Add salt. Cook for 20-25 minutes. It’s ready when you put you finger on the top and feel it just slightly hot. The perfect result is 1/3 salmon cooked, 1/3 salmon half-cooked, 1/3 salmon just relaxed.

Orange sauce

Press an orange. Add lecithin and emulsify.

You might add gravlax sauce and use borage and salmon eggs for decoration.

Tips: cooking with edible flowers

Cooking with edible flowers help a lot with plate garnishing.  And when you learn a bit more about them, you’ll find out it can bring some very interesting flavors to your dish. As an example the salty taste of borages makes it perfect with salmon but also with a foie-gras. The pepper taste of pansy is great as well with salmon.

Flora Danica & Copenhague restaurant

142 Champs Elysees avenue,
Paris 8th

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