Endive and smoked salmon salad
Today, with this endive and smoked salmon salad, we continue with a new salad recipe for fish lovers. I like to make it at this time of year when I find tender peas and broad beans at my local greengrocer's, which quickly disappear from the market here.
Ingredients · Servings 4
- ½ endive
- 150g tender broad beans
- 100g of fresh peas
- 8 radishes
- 1 carrot
- 300g of diced smoked salmon
- 6 mushrooms
- Extra virgin olive oil
- A few drops of lemon
- Shall
- Pepper
- 8 tablespoons of whipped cream
- Extra virgin olive oil
- The juice of ½ a small lemon
- Shall
Method
- Make lengthwise cuts in the radishes and soak them in very cold water for half an hour.
- Remove the pods from the peas.
- Remove the pods from the broad beans, and also the skin or shirt that covers them if they are not very tender.
- Peel the carrot and chop it to your liking.
- Soak the endive in cold water for 15 minutes. Dry it or spin it dry until it is very dry.
- Clean the mushrooms well, slice them very thinly, and put them in a container.
- Add a few drops of lemon juice to all of them, two tablespoons of olive oil, salt, and if you like, a pinch of freshly ground pepper. Let it rest for half an hour.
- Whip the cream —which has 35.1% fat—, adding ½ teaspoon —the coffee kind— of sugar.
- Put 8 tablespoons of the whipped cream into a bowl, and, using a whisk, stir while adding 3 tablespoons of olive oil.
- Continue stirring and add the juice of half a lemon and a pinch of salt. Taste to see if the sauce needs adjusting. It shouldn't be acidic, but very mild, with a slight hint of lemon.
- Arrange the ingredients according to your inspiration, and add a few grains of coarse salt.
- Serve the lemon sauce separately, so that everyone can take as much as they like, and so that it doesn't detract from the presentation when putting the salad on the table.
Endive and smoked salmon salad
For the salad
For the marinated mushrooms
For the lemon sauce
The salad
Marinated mushrooms
Lemon sauce
