Recipe
Second Courses
Wild Sockeye Salmon on potato with toasted almond tarts and lettuce broth
Preparation Time
20 minuti
Doses
2 people
Complexity
Easy
Wild Sockeye Smoked Salmon
Peso 100g
Classic slice
Ingredients
- 200g Fumara Wild Sockeye Salmon
- 200g Potatoes
- 6 large lettuce leaves
- Salt & pepper to taste
- A handful of sliced toasted almonds
- A good drizzle of olive oil
Cooking Process
- Cut 200g of boiled potatoes into small cubes, mash them with a fork and season with olive oil, salt, pepper and sliced, toasted almonds.
- Place the potatoes in round moulds and make discs 1 cm high.
- Blanch some lettuce leaves in salted boiling water for 15 seconds, cool them in ice water and blend them with a pinch of salt.
- Serve as shown in the photo with the Wild Sockeye Salmon on top of the tarts, and the lettuce broth on the side.
