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Cold salmon with barley and Chemin Hatley

4 to 6 portions


  • 250 ml (1 cup) pearl barley
  • 45 ml (3 tbsp.) olive oil
  • 30 ml (2 tbsp.) wine vinegar
  • 250 ml (1 cup) pearl barley
  • 250 ml (1 cup) green peas, cooked and cooled
  • 250 ml (1 cup) cucumber, diced
  • 250 ml (1 cup) cherry tomatoes, halved
  • 300 g (10 oz.) salmon, cooked, cooled and coarsely crumbled
  • 80 ml (⅓ cup) fresh chervil, coarsely chopped
  • Salt and freshly ground pepper
  • 120 g (4 oz.) CHEMIN Hatley, diced


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  • In a large saucepan, cook the barley in plenty of boiling salted water for fifteen minutes. Drain the barley and rinse under cold water to cool. Drain again.
  • Meanwhile, in a large bowl, combine the oil and vinegar.
  • Add the remaining ingredients, including the CHEMIN Hatley and cooled barley. Adjust seasoning and serve.

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Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

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