Salmon salad with vegetables and cheese
1 serving
15 minutes
An exclusive dish from the chef of the restaurant "Oprichnik" Anton Semikhov. This salad is not only a table decoration, but also a hearty and healthy dish. Its recipe has been adapted by our chef for cooking at home. The ingredients are easy to find in stores. Since time immemorial, this salad has been the basis of any feast. At boyar meals and princely feasts, it was always served first. An unusual combination of ingredients, the use of nettle as a special seasoning give the dish a slightly astringent taste, which goes very well with sbiten. The dish is of medium satiety, great for satisfying slight hunger before the main meal.
1
Cut the salmon fillet, tomato, cucumber, and bell pepper into thin strips.
- Atlantic salmon fillet: 60 g
- Tomatoes: 100 g
- Cucumbers: 150 g
- Bell pepper: 66 g
2
Cut the cheese into small cubes.
- Gouda cheese: 60 g
3
Drain the brine from the capers and add to the salad. Chop the greens finely. Dress with mayonnaise. Season with salt and pepper.
- Capers: 14 g
- Dill: 10 g
- Parsley: 10 g
- Mayonnaise: 30 g
- Salt: to taste
- Ground black pepper: to taste
4
Place the prepared dish on a plate. Sprinkle with grated parmesan and caviar on top. Garnish with sprigs of greenery.
- Grated Parmesan cheese: 3 tablespoons
- Red caviar (salmon roe): 14 g
- Dill: 10 g
- Parsley: 10 g
