Smoked Salmon Backs, Black Radish and Sesame Vinaigrette

__CONFIG_colors_palette__{"active_palette":0,"config":{"colors":{"fd8b6":{"name":"Main Accent","parent":-1}},"gradients":[]},"palettes":[{"name":"Default","value":{"colors":{"fd8b6":{"val":"var(--tcb-skin-color-4)"}},"gradients":[]},"original":{"colors":{"fd8b6":{"val":"rgb(55, 179, 233)","hsl":{"h":198,"s":0.8,"l":0.56,"a":1}}},"gradients":[]}}]}__CONFIG_colors_palette__

Small Smoked Salmon Backs, Black Radish and Sesame Vinaigrette. These are what can be called timely nibbles. But also an appetiser in times of siege. To whet your appetite, without exasperating or shutting it down, here is one that I recommend.

Smocked Salmon Backs, Black Radis and Sesame Vinaigrette

 

First, here is the list of the different ingredients you will need to prepare the Smoked Salmon Backs, Black Radish and Sesame Vinaigrette that serves 6

  • 150 g or 5 oz smoked salmon back
  • 1/2 black radish
  • 1 orange and 1/2 lime
  • 1 Tbsp sesame oil and 1 Tbsp olive oil
  • black sesame seeds

Now, here are the few steps you will need to follow to make the Smoked Salmon Backs, Black Radish and Sesame Vinaigrette with a preparation of 15 minutes and a cooking time of 15 minutes also.

Your first move is  preparing the dressing by squeezing the juice from the orange and lime. Then, Filter. Reduce the juice to obtain 2 heaped tablespoons concentrated juice. Let cool in a bowl before adding the two oils. Salt and set aside.

Then wash and rub the black radish. Cut it into thin slices and arrange them in a rosette on 6 plates.

After that, cut the back of the salmon into large cubes. Distribute these cubes on the slices of your black radish. Finally, season lightly with the vinaigrette. Decorate with a few green sprouts if you have and some sesame seeds. Serve with some nice fresh bread.

Share / PartagerShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Email this to someone
email

Pour revenir à la page d'accueil

 To get back to the home page

>
Scroll Up