Salad with smoked salmon and persimmon
6 servings
25 minutes
Salad with smoked salmon and persimmon is an unusual combination of Argentine culinary traditions and fresh flavors. Tender slices of salmon infused with a light smoky aroma harmoniously blend with juicy, sweet persimmon, creating an exquisite balance. Cream cheese with hints of ginger adds a piquancy to the dish, while red caviar provides a noble finish. This salad not only pleases the eye with its bright colors but also delights the palate, offering a play of textures: crunchy lettuce, tender eggs, and velvety cream. It is perfect as a light appetizer or an original festive dish that can surprise guests. Argentine cuisine is known for its unexpected gastronomic solutions, and this salad is a vivid example of how simple ingredients can turn into a culinary masterpiece.
1
Slice the salmon fillet into thin pieces. Wash the salad, dry it, tear it by hand, and place half on a plate.
- Cold-smoked salmon: 500 g
- Green salad leaves: 1 bunch
2
Boil the eggs, cool them, peel, and cut them lengthwise into quarters. Peel the persimmon from the skin and seeds, and cut the flesh into strips. Add cream and ginger to the soft cheese, season with salt to taste, and whip well.
- Chicken egg: 4 pieces
- Persimmon: 4 pieces
- Cream cheese: 300 g
- Heavy cream 35% fat: 100 ml
- Ground ginger: 0.5 teaspoon
- Salt: to taste
3
Fill a culinary syringe with the obtained cream using a decorative nozzle. Squeeze a bit of cream onto the salad leaves, then distribute pieces of egg, salmon slices, and persimmon pieces on top, and squeeze a bit more cream. For the next layer, place salad leaves, the remaining eggs, and salmon. Top the eggs with red caviar.
- Cream cheese: 300 g
- Chicken egg: 4 pieces
- Cold-smoked salmon: 500 g
- Persimmon: 4 pieces
- Green salad leaves: 1 bunch
- Red caviar (salmon roe): 6 teaspoons
4
Pipe cream in rosettes on salmon slices and place strips of persimmon on top.
- Cold-smoked salmon: 500 g
- Persimmon: 4 pieces