Lettuce leaves with marinated sockeye salmon and sour cream dressing
1 serving
20 minutes
This salad is an embodiment of freshness and sophistication, where marinated salmon meets tender salad leaves. European cuisine is renowned for its harmony of flavors, and here it manifests through a combination of vegetables, caviar, and sour cream dressing. Subtle notes of truffle oil add a special aroma, while the sweetness of parsnip and Jerusalem artichoke creates a delightful aftertaste. The light acidity of tomatoes and the spiciness of red onion enliven the dish, making it an ideal addition to a festive table or a light lunch. This is not just a salad but an exquisite culinary masterpiece that reveals all facets of flavor!
1
Tear the salad leaves into medium-sized segments. Cut the tomato into large pieces. Blanch the peas in boiling water and then transfer to ice water, cutting them in half. Slice the parsnip into thin rounds. Boil the Jerusalem artichoke and cut it into thick wedges (boil for 10-15 minutes in boiling water until medium soft). Cut half of the red onion into thick strips.
- Romaine lettuce: 15 g
- Lolla Rossa Salad: 15 g
- Iceberg lettuce: 30 g
- Sweet red onion: 15 g
- Baku tomatoes: 0.5 piece
- Green peas: 3 pieces
- Parsnip root: 10 g
- Jerusalem artichoke: 15 g
2
Mix all segments with truffle oil, season with salt and pepper. Add 3 types of caviar, the remaining finely chopped red onion, and 1/2 thinly sliced green onion to the sour cream, and let it sit for a while.
- Truffle oil: 1 teaspoon
- Sea salt: to taste
- Ground white pepper: to taste
- Sour cream 15%: 3 teaspoons
- Halibut caviar: 1 teaspoon
- Pike caviar: 1 teaspoon
- Red caviar: 1 teaspoon
- Green onion feathers: 5 g
3
Place 2/3 of the sour cream dressing at the bottom of the plate, then add lettuce leaves, chopped vegetables, and fish pieces on top. Drizzle with the remaining dressing and sprinkle with finely chopped green onions.
- Sour cream 15%: 3 teaspoons
- Marinated Sockeye Salmon: 60 g
- Green onion feathers: 5 g