SMOKED SALMON SALAD WITH OCA DE PERU

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INGREDIENTS (4 persons)

  • 50g Oca de Peru, finely sliced

  • 2 tbsp white wine vinegar

  • 1 tbsp strong horseradish

  • 100g Greek yoghurt

  • 400g smoked salmon, cut into long slices

  • 2 oranges, peeled and segmented

  • 2 preserved lemons, finely diced

  • handful of cress

  • drizzle of extra virgin olive oil, to serve

 

INSTRUCTIONS

  1. Chop First, lightly pickle the Oca de Peru slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the Greek yoghurt in a small bowl and season with salt.

  2. Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Arrange about 6 slices of the pickled Oca around the salmon too. Add a few orange segments and some of the preserved lemon.

  3. Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.

 

Enjoy!

Bluemonque