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Smoked salmon with a cucumber and horseradish salad and parmesan tuile Recipe

Smoked salmon with a cucumber and horseradish salad and parmesan tuile Recipe

Smoked salmon served on a bed of diced cucumber with horseradish mayonnaise and a crisp parmesan tuile.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(16 votes) 3.6/5
Ingredients
Pour people
  • Smoked salmon : 250 g
  • Cucumber(s) : 1 whole
  • Piment d'Espelette : 2 g
  • Fine salt : 6 pinch(es)
  • Parmesan : 60 g
  • Dill : 0.25 bunch
  • Egg yolk(s) : 2 whole
  • Maille Dijon mustard : 30 g
  • Olive oil : 500 ml
  • Sherry vinegar : 10 ml
  • Horseradish : 20 g
Method
  • ETAPE 1

    Preheat the oven to 200°C.

  • ETAPE 2

    Peel the cucumber, remove the seeds in the centre and cut into small dice. Sprinkle with salt and to draw out the water and set aside.

  • ETAPE 3

    Place the egg yolks, mustard, salt and piment d'Espelette in a bowl and combine. Whisk in the oil a little at a time until you have a smooth and shiny mayonnaise. Add the vinegar and the horseradish and then check the seasoning. Spread the mayonnaise between two bowls. Add a little water to one bowl to loosen the mayonnaise and create a sauce. Set aside.

  • ETAPE 4

    Use a stainless steel serving ring to create circles of grated parmesan on a baking sheet. Transfer to the oven and cook for 4 to 5 minutes.

  • ETAPE 5

    Drain the diced cucumber and then mix it with the thick mayonnaise.

  • ETAPE 6

    Serve the salmon on a bed of diced cucumber and then place a parmesan tuile on top. Finish with a drizzle of the sauce, a little fresh dill and a pinch of piment d'Espelette.

Chef's tip

«Vary the flavour of your mayonnaise by using different types of mustard.»

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