Salmon salad rings
Instructions
With a wooden spoon mix the cheese in a bowl to make it creamy.
Chop the watercress and add them to the cheese with the zest and lemon juice.
Season with freshly ground pepper and stir well.
Spread the cream onto the salmon slices.
Roll up each slice and close it, individually, with a piece of film.
Put in refrigerator and let cool for at least an hour.
Meanwhile prepare the sauce gathering the ingredients in a large bowl (preferably in an airtight jar) and beat well to emulsify.
When salmon rolls are well rassodati, remove the foil and cut them crosswise into slices 1/2 cm high.
Put the cleaned and drained lettuce in a salad bowl and dress with the sauce well emulsified.
Spread it on individual plates, placing the salmon.
Suggested wine: Riesling Oltrepo pavese.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- 4 tablespoons of olive oil
- 1 pinch of mustard grains
- 1 tablespoon of wine vinegar
- Tarragon
- 1 small lemon (juice and zest)
- 6 slices of smoked salmon
- 200 g of salad
- 100 g of watercress
- 200 g of ricotta