Salmon with béarnaise sauce, tarragon and pickled red onion

Wash the tarragon sprigs. Pick the leaves from half of them and finely chop. Keep the remaining sprigs for garnish.

Grill the salmon fillets or cook them in the oven until done. Allow to cool in the refrigerator.

Spread the béarnaise sauce over the bottom of a GN tray.

Place the cooled salmon fillets on top.

Garnish each portion with a sprig of tarragon and a piece of pickled red onion.