SMOKED SALMON SALAD WITH OCA DE PERU
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
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.
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.
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.