Candied fig roll with Salametti topped with mustard seed dressing

As an entrée or appetizer, these stuffed figs are rolled in salametti and topped with salad dressing and mustard seeds.


24 bites


20 minutes


30 minutes for the poached figs




  1. Rehydrate the whole figs in water overnight (12 hours) using a suitable container.
  2. Drain and discard the water, remove the figs, and place them in a saucepan. Cover with cold water and bring to a boil. Lower the heat and cook until the figs are tender, approximately 30 minutes after the water starts to boil. Remove the figs and set them aside.
  3. Reduce the liquid used for cooking until it is a thick syrup. Place the figs in the syrup, cover, and cool in the refrigerator overnight (around 12 hours).
  4. Combine the sugar, mustard seed, and red wine vinegar in a saucepan that is large enough to not boil over. Bring to a boil and remove from the heat after 10 seconds. Let cool in the refrigerator overnight (or around 12 hour).
  5. Cut the cooled figs into three and roll tightly between two slices of Salametti. To make sure the fig and Salametti bites stay tightly rolled, secure them with a bamboo skewer.
  6. Serve the figs on a platter splashed with a spoonful of mustard seed vinaigrette and a few Swiss chard sprigs or chervil leaves.


This recipe can be made faster using fresh figs. In this case, steps 1, 2, and 3 of the preparation are not necessary. Nonetheless, please note that when using fresh figs, the results will be slightly less sweet.

In Quebec, August is the best month for finding fresh figs. It is also possible to find them at the supermarket at any other time of the year.

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