Salmon Tartare in Smoked Salmon Casing with Cress – Mustard – Sauce

Summary

Ingredients

• 400 g salmon (salmon fillet) without bones
• 2 lemon (s), add the juice
• 400 g salmon, smoked, sliced
• 1 frisée salad
• 1 oak leaf salad
• 1 radicchio
• vinegar and oil
• 50 g cress
• 10 g watercress
• 125 g mayonnaise
• 100 g mustard
• 50 ml cream
• sugar
• 2 piece (s) white bread (s)
• salt and pepper

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Instructions

1. Preparation of tartare:
2. Chop the salmon fillet medium coarsely with a knife. Season with lemon juice, salt and pepper.
3. Place the cut smoked salmon slices on a sheet of lightly oiled parchment paper. Put the salmon tartare on top and roll it up. Chill in the refrigerator.
4. Preparation of the cress mustard sauce:
5. Wash cress and chop finely.
6. Mix the mayonnaise, mustard and cream until smooth, add the chopped cress and stir in.
7. Season to taste with a little sugar, salt and pepper.
8. Preparation of salads:
9. Clean and wash the leaves of the various salads and marinate with vinegar, oil, salt and pepper.
10. Serving:
11. Arrange the lettuce on plates.
12. Cut the salmon roll into 16 diagonally cut slices (slices) and serve 2 on each plate. Pour in a spoonful of sauce and garnish with watercress.
13. With white bread.