Salmon with smoked cheese cream, salad, herbs, pickled cucumber and rye bread chips
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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.
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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.
