Salmon with smoked cheese cream, salad, herbs, pickled cucumber and rye bread chips
Scan the QR code to open the recipe on mobile.
Gastrotools
Recipes from professionals
Delicious and light lunch, which also works sublimely as a starter for a dinner party, as most elements can be prepared in advance. This leaves more time for guests at the table.
Servings
: 4
people
Ingredients
1
dl
malt vinegar
1
dl
sugar
0.5
dl
water
0.75
cucumber
1
tsp
salt
100
g
smoked cheese
100
g
crème fraîche 38%
40
g
rye bread chips
200
g
smoked salmon
2
handfuls
frisée salad
1
handful
watercress
Red woodsorrel and flowers and heartsease for garnish
Salt
Avoid screen shutting off
Instructions
Step 1/7
Bring malt vinegar, sugar and water to a boil until the sugar is dissolved. Cool down.
Step 2/7
Peel the cucumber and cut it into slices. Toss the cucumber slices with salt and let them drain in a sieve for 15 minutes. Toss the cucumber slices in the pickling liquid and let them sit for 30 minutes.
Step 3/7
Stir smoked cheese and crème fraîche together until smooth, season with salt, and place in a piping bag. Refrigerate for 30 minutes.
Step 4/7
Crush the rye bread chips.
Step 5/7
Distribute the pickled cucumbers on plates and pipe the smoked cheese cream out in small circles around them.
Step 6/7
Arrange salmon, frisée salad and watercress on top, and sprinkle with the crushed rye bread chips.
Step 7/7
Finally garnish with red woodsorrel, woodsorrel flowers and heartsease.
