2.4K
Recipe
Yield: 4 persons
Ingredients:
Vegetables:
- 4 carrots
- 2 corncobs (pr 3 – 4 handful frozen corn)
- 2 heads of salad with big leafs
- 1 bundle of radishes
- 3 avocado
- 2 handful pumpkin seeds
- 1 bag of arugula – 150 grams (You’ll need 5 handfull)
Salmon mousse:
- 2 big hot smoked salmon (250 grams)
- ½ chili
- ½ tbsp dried thyme
- 1 tsp ground sweet paprika
- 2 tbsp mayonnaise
- 2 tbsp creme fraiche (I use 18%)
- Salt & pepper
Oil & vinegar dressing:
- 1 clove of garlic
- 1 tbsp oliveoil
- 1 tbsp lemon juice
- 1 tbsp dried lemongrass
- 1 tsp dijon mustard
- 1 tsp akacia honey
Green dressing:
- 1 avocado
- 1 pot of fresh basil
- 1 lemon (use the same lemon, as to the oil & vinegar dressing)
- ½ dl oliveoil
- 1 ½ dl cold water
- Salt
How to make it:
Oil & vinegar dressing:
- Pout all the ingredients for the dressing into a bowl
- Mix it all well together
Vegetables:
- Wash the arugula & mix it well with the oil & vinegar dressing in a bowl
- Wash the rest of the vegetables
- Prepare the corncobs
- Pour the cooked corncobs with cold water, cut in half & cut of the corns – Store in a bowl
- Cut the top & bottom of the radishes & slice the radishes – Store in a bowl
- Peel the carrots, cut in half & peel of all the carrot – Store in a bowl
- Peel the avocados, remove the stone & dice – Store in a bowl
- Peel the leaves of the salad, wash it very well & dry it with a towel or a saladsling – Place on a serving plate
Salmon mousse:
- Wash the chili, cut in half & remove the seeds (if wanted)
- Chop half of the chili
- Remove the skin from the hot smoked salmon & add the meat to a bowl
- Mash it verry well with a fork & add the rest of the ingredients
- Mash & stir it all
- Season with salt & pepper
Green dressing:
- Peel the avocado & remove the stone
- Dice it & add to a minichopper/blender
- Add the basil leaves
- Roll the lemon (to release the juice), cit in half & press the juice from half a lemon into the blender
- Add water & oliveoil
- Blend it all until it becomes a nice & fluid dressing
- Seasong with salt & pepper
Wrap
- Serve the plate with ther leaves & all the bowl with filling at the side
- Fill your leaves or serve the plate ready with filled leaves
- Fold the leaves around the filling and est. Yum!
Other meat-salad recipes
⇒ Salad with chicken & beluga lenses
⇒ Salad with chicken & pearl barley
⇒ Caesarsalad
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