Lightly salted salmon with cucumber from Mercedes bar chef Artem Sergeev
1 serving
15 minutes
This exquisite recipe for lightly salted salmon with cucumber is a true masterpiece of author cuisine by chef Artem Sergeev from Mercedes bar. The salmon, cured in coarse sea salt, acquires a tender texture and refined depth of flavor. Chilled slices of fish perfectly complement the freshness of cucumber, while the creamy horseradish sauce adds a piquant touch. The composition is completed with salad leaves, black sesame seeds, and seaweed that lend lightness and an exquisite nuance to the dish. Drizzled with lime juice and olive oil, this gastronomic masterpiece offers a harmony of taste sensations. Light and refreshing, it pairs perfectly as an appetizer with white wine or sparkling champagne. The inspiration of nature and the chef's mastery make this recipe exceptional.
1
Cut the salmon, sprinkle with coarse sea salt on all sides, and leave for 4 hours.
- Salmon: 200 g
- Coarse sea salt: to taste
2
Remove salt from the salmon. Place it in the refrigerator for 2 hours. Slice the salmon and cucumber.
- Salmon: 200 g
- Cucumbers: 70 g
3
Mix the cream with horseradish.
- Whipped cream: 50 ml
- Canned horseradish: 30 g
4
Place salmon and cucumber on a plate. Add sauce in the center. Garnish with salad, sesame, and seaweed. Drizzle with olive oil and lime juice.
- Salmon: 200 g
- Cucumbers: 70 g
- Whipped cream: 50 ml
- Canned horseradish: 30 g
- Corn salad: to taste
- Black sesame seeds: to taste
- Olive oil: to taste
- Lime juice: to taste