Place the butter in a bowl and melt in the microwave or bain-marie. Add the sugar, then the almond powder and flour. Add the beaten eggs and mix with a wooden spoon (not a whisk, to avoid incorporating air which would cause the galette to swell during baking).
To make the gravlax : The day before, prepare the salmon gravlax. Mix the sugar, coarse salt and crushed spices and cover the salmon with this mixture (on the skin side of the fillet). Place in the fridge for 8 to 10 hours.
To make the lemon yuzu cream: Bring the lime juice and gelatine to the boil in a saucepan. Whisk the eggs with the sugar in a mixing bowl, then pour in the boiled lemon juice. Whisk briskly for 3-4 minutes. Pour the cream back into the bowl. When lukewarm, fold in the finely diced Bordier Yuzu Butter.
Peel the artichokes and slice them in two, setting aside a few of the leaves for the decoration. Just cover the sliced artichokes in cold water with lemon juice to avoid oxidation. Cook for 25 minutes.
In a mixing bowl, whisk the eggs and sugar until frothy. Add the whipping cream and mix. Add flour and baking powder, mix. Add the softened butter, cut into 8 pieces, and mix briskly.
We offer you a wide range of recipes with Maison Bordier products: from everyday cooking, to more elaborate recipes to please and indulge yourself, but always with simplicity and generosity. Bordier butter recipe