French Charcuterie Plate with Salmon (Salade Terre et Mer)
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French Charcuterie Plate with Salmon (Salade Terre et Mer)
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An easy 'Terre et Mer' Salad, where land and sea meet on a French charcuterie plate with Corsican cured ham, smoked salmon and a green salad with apple and beetroot. Made in under 30 minutes.
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Ingredients
- 8-12 thin slices charcuterie* (see notes) (Lonzo, Coppa, or other cured ham)
- 8 lices smoked salmon (or smoked trout)
- 1 tart apple (Granny Smith, Ariane) chopped finely
- ½ lemon, juice only (or lime)
- 1 chiogga beetroot chopped finely in strips
- 3 tablespoon olive oil extra virgin
- 1 tablespoon Xeres wine vinegar (or white balsamic)
- Lettuce of your choice (lamb's lettuce or watercress)
- 8 radishes halved (optional for decor)
Instructions
- Marinade the apple slices immediately in the lemon/lime juice. Prepare the vinaigrette of olive oil and vinegar, whisking together. In another bowl, marinade the raw thin beetroot slices in a tablespoon of it.
- Prepare the plates with charcuterie slices on one side, smoked salmon on the other side and in the middle, place the lettuce leaves and top with vinaigrette, fleur de sel salt, a few turns of the peppermill, plus the beetroot and apple slices at the last minute.
Notes
- Serve either 2-3 slices of charcuterie and salmon each per person, according to taste. Top with fresh herbs of your choice and serve with either a crusty baguette or oatcakes.
- Here I add mini beetroot and horseradish savoury macarons (recipe in my first book, Mad About Macarons)
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