We use cookies to help this site deliver the best possible experience.   Remove this notice.

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.

Partager sur Facebook
Recipe rating  (11 vote(s)) :
11 vote(s)
  • Preparation  30mins
  • Cooking time  0mn
  • Rest time  0mn
Ingredients ( for 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
  • 1Preheat the oven to 200°C.
  • 2Peel 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.
  • 3Place 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.
  • 4Use 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.
  • 5Drain the diced cucumber and then mix it with the thick mayonnaise.
  • 6Serve 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. »


Leave a comment