Smoked salmon salad with horseradish dressing and sesame omelette


Ingredients 17
Servings 6
Time

Ingredients

  • SESAME OMELETTE
  • 3
    extra-large eggs
  • pinch salt
  • 30
    ml
    good-quality sesame oil
  • 10
    ml
    sugar
  • SALAD
  • 300
    g
    smoked salmon
  • 1
    cucumber, halved and seeded
  • 1
    medium red or white onion
  • 1
    head radicchio or lettuce of your choice
  • 500
    ml
    rocket leaves
  • salt
  • DRESSING
  • 250
    ml
    fish stock
  • 30
    ml
    horseradish cream
  • 6
    limes or small lemons, juice
  • salt to taste
 

Method

 
OMELETTE: Whisk all ingredients together well. Heat a non-stick frying pan and fry mixture as you would a pancake. Remove from pan and cool. Roll omelette up into a sausage shape, cut into thin slices and set aside. SALAD: Tear salmon into bite-sized pieces and set aside. Using a potato peeler, peel the cucumber from top to bottom into long ribbons. Slice onion thinly and shred radicchio as you would cabbage. Place all ingredients in a bowl and season with salt. DRESSING: Mix ingredients together and pour over salad. Place a good handful of salad on each plate, top with omelette and serve.
 

Read more on: fish/seafood
 

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