Salad with carrots, red fish and almonds
2 servings
15 minutes
This exquisite salad, inspired by European cuisine, is a harmonious blend of fresh carrots, the tenderness of lightly salted salmon, and the crunchy texture of almonds. Its flavor is an amazing intertwining of the sweetness of raisins, the citrus freshness of grapefruit, and the spiciness of tarragon, highlighted by a slight acidity from lemon sauce. The origins of such ingredient combinations can be found in traditional French and Mediterranean recipes that emphasize balance in flavors and textures. This salad is perfect as a light dish for dinner or a festive table. It delights with its elegance, simplicity in preparation, and the ability to surprise guests with an original gastronomic experience. Serving on individual plates with beautifully arranged ingredients makes it not only delicious but also aesthetically appealing.
1
Soak the raisins in hot water to make them softer.
- Light seedless raisins: 35 g
2
Peel the grapefruit with a knife, cutting away the white parts. Cut out the segments, avoiding the white membranes.
- Pink grapefruits: 1 piece
3
Lightly toast almonds or almond petals in a dry pan.
- Almond flakes: 35 g
4
In a large bowl, mix lemon juice, sugar, salt, and pepper. Whisking in a thin stream, add olive oil. Whisk until thickened.
- Lemon: 0.5 piece
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 50 ml
5
Peel the carrot, slice it into wide strips using a vegetable peeler, and place it in the sauce to marinate.
- Carrot: 200 g
6
Slice the fish very thinly and place it on individual plates. Add grapefruit wedges seasoned with sea salt and arrange carrot ribbons beautifully. Add raisins after drying them, and garnish the salad with almonds, poppy seeds, and tarragon.
- Lightly salted salmon: 100 g
- Pink grapefruits: 1 piece
- Light seedless raisins: 35 g
- Almond flakes: 35 g
- Poppy: to taste
- Tarragon: 5 g