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

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Salad
Cuisine European
Servings (Default: 8)

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

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.

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