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

  • 1

    Preheat the oven to 200°C.

  • 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.

  • 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.

  • 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.

  • 5

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

  • 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.»

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

(15 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

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