Food recipes

Beetroot, cheese and smoked fish salad

Beetroot, cheese and smoked fish salad

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Fresh, quick and easy to make, the salad with beetroot, cheese and smoked fish is a happy marriage between vegetables and fish, between sea and land.

Ingredients for 4 persons :

  • 50 g of ripened cantal
  • 1 slice of smoked fish (your choice)
  • 1 beet chioggia
  • 1 red radish
  • 1 onion purple
  • 50 g of leaves chewed up
  • A few sprouted radish sprouts

Vinaigrette :

  • 1 tbsp. tablespoon of apple cider vinegar
  • 3 tbsp. tablespoons oil (1 olive oil, 2 rapeseed)
  • Fleur de sel, freshly ground pepper

Prepare the vinaigrette:

  • In a ramekin, place the fleur de sel, pepper, vinegar and oils.
  • Mix and set aside.
  • Crust and cut the cheese into small cubes.
  • Cut the fish into thin strips.
  • Peel and wash the beet, cut it finely (preferably in a food processor or mandolin).
  • Wash the red radish (without peeling it), slice it with a mandolin.
  • Peel and mince the onion.
  • Wash and dry the lamb's lettuce leaves.

In small plates (or verrines),

  • Arrange the lamb's lettuce, the different sliced ​​vegetables, the fish, the cheese cubes and the sprouted radish sprouts.

Drizzle with the vinaigrette and serve.

Recipe: A. Beauvais, Photo: F. Hamel

Video: Pan Fry Trout Fillets - crispy without flour. Christine Cushing (May 2022).