Salmon rolls with celery root
1 serving
80 minutes
Salmon crudités with celery root is a refined dish of French cuisine that embodies elegance and freshness. Thin slices of salmon, infused with the aromas of soy sauce, sesame oil, and pink pepper, acquire a delicate flavor with light spicy notes. Roasted cherry tomatoes simmered with oregano and thyme add a sweet depth, while the crunchy celery root refreshed with lemon juice and balsamic cream completes the harmonious composition. This dish is perfect for a light dinner or appetizer, revealing to gourmets the full palette of Mediterranean flavors and providing true gastronomic pleasure.
1
Mix soy sauce, pink pepper, Worcestershire sauce, and sesame oil, pour the mixture over the salmon, and leave it in the refrigerator for 5 minutes.
- Salmon: 70 g
- Soy sauce: 1 tablespoon
- Worcestershire sauce: 1 teaspoon
- Sesame oil: 1 tablespoon
- Pink peppercorns: to taste
2
Cut the tomatoes randomly and sprinkle with powdered sugar, oregano, and thyme. Drizzle with olive oil and bake in the oven at 100°C for one hour. Let the tomatoes cool.
- Cherry tomatoes: 30 g
- Icing sugar: 5 g
- Oregano: to taste
- Salt: to taste
- Olive oil: 20 ml
3
Soak the celery root in ice water for 10 minutes, then slice thinly. Mix lemon juice, a tablespoon of olive oil, balsamic cream, and dill. Add salt and pepper.
- Celery: 50 g
- Lemon juice: 10 ml
- Olive oil: 20 ml
- Balsamic glaze (crema): 5 ml
- Dill: to taste
- Salt: to taste
4
Place pieces of salmon, celery root, and roasted tomatoes on a plate.
- Salmon: 70 g
- Celery: 50 g
- Cherry tomatoes: 30 g
