French Charcuterie Plate with Salmon (Salade Terre et Mer)
User Reviews
0
0 reviews
Unrated
French Charcuterie Plate with Salmon (Salade Terre et Mer)
Report
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.
Share:
Ingredients
- 8-12 thin slices Charcuterie Lonzo, Coppa, or other cured ham, see notes
- 8 lices smoked salmon (or smoked trout)
- 1 apple chopped finely, tart varieties (Granny Smith, Ariane
- ½ lemon or lime, juice only
- 1 chiogga beetroot chopped finely in strips
- 3 tablespoon olive oil extra virgin
- 1 tablespoon sherry vinegar or white balsamic, Xeres wine vinegar
- lettuce lamb's lettuce or watercress, of your choice
- 8 radish 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)
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
