Nutrition Facts
3 servings
3
Salmon Club Recipe
Healthy Sandwich Wellness Recipe by Rémy GIRAUD, Les Hauts de Loire, Onzain. Photo credit: Laurent Alvarez.
For the salmon
300 smoked salmon
25 softened butter
For the pea puree
250 fresh peas
25 fresh butter
Pod oil
Pea pods
Olive oil as needed
10 Fine salt
For the topping
3 mixed greens of 15g each
15 carrot shavings
9 radish chips
herbs mint fennel chervil dill
For the dressing
100 pod oil
30 reduced balsamic-sherry vinegar syrup
Directions
1
The salmon: Cut the salmon that has been briefly smoked into slices 5mm thick. Salt and press. Partially cook on a grill. Chill. Butter the bread and then grill it.
2
Pea puree: Shell the peas. Cook them until tender. Reserve some whole peas for garnish. Mash the rest and mix in butter.
3
Layering: Stack the clubs: 3 layers of bread, 4 layers of pea puree, 2 layers of salmon. Chill before cutting into triangles with a skewer. Make salad bouquets with mixed greens and fresh herbs.
4
Place the previously cut and hardened clubs on the plates, and add the bunches of salad.
5
Garnish with raw vegetable shavings, peas, herbs, and sunflower seeds. Finish with thinly sliced dressing and serve with lemon wedges.
6
To finish Chef's advice: you can also use excellent smoked salmon (to avoid smoking it at home); the chef's tip is to double the slices for more thickness. The preparation time for the recipe is then 40 minutes.
Ingredients
For the salmon
300 smoked salmon
25 softened butter
For the pea puree
250 fresh peas
25 fresh butter
Pod oil
Pea pods
Olive oil as needed
10 Fine salt
For the topping
3 mixed greens of 15g each
15 carrot shavings
9 radish chips
herbs mint fennel chervil dill
For the dressing
100 pod oil
30 reduced balsamic-sherry vinegar syrup
Directions
Directions
1
The salmon: Cut the salmon that has been briefly smoked into slices 5mm thick. Salt and press. Partially cook on a grill. Chill. Butter the bread and then grill it.
2
Pea puree: Shell the peas. Cook them until tender. Reserve some whole peas for garnish. Mash the rest and mix in butter.
3
Layering: Stack the clubs: 3 layers of bread, 4 layers of pea puree, 2 layers of salmon. Chill before cutting into triangles with a skewer. Make salad bouquets with mixed greens and fresh herbs.
4
Place the previously cut and hardened clubs on the plates, and add the bunches of salad.
5
Garnish with raw vegetable shavings, peas, herbs, and sunflower seeds. Finish with thinly sliced dressing and serve with lemon wedges.
6
To finish Chef's advice: you can also use excellent smoked salmon (to avoid smoking it at home); the chef's tip is to double the slices for more thickness. The preparation time for the recipe is then 40 minutes.
Notes
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