Salmon trilogy

SALMON TRILOGY 00935 INGREDIENTS for 4 PEOPLE 500 g smoked Scottish salmon, a filet of fresh 3 samone potatoes, 2 carrots, a jar of Greek yogurt, a bunch of cilantro, olive oil, minutibarba ' 2 ietole rosse, balsamic vinegar, Mixed Greens, pancarr ', a few handful of chanterelles, mushrooms one garlic clove, one shallot, tarragon, salt and pepper.

Cook the potatoes and carrots.

Wash the cilantro and finely tritatelo.

Prepare a cream full-bodied with potatoes and carrots.

Stir coriander and stir well.

With a tagliatapasta round of about 5 cm in diameter made of patties of mashed potatoes and carrots and place over a sponge slice of smoked salmon.

You can decorate with a carrot chips fried in oil abbondanate.

Cut the rest of the diced smoked salmon.

Clean lebarbabietole and cut them into cubes, too; When done with the salmon from dini and add half the chopped scallions.

Sprayed with olive oil, a few drops of balsamic vinegar and mix.

Spread this mixture into a small glass cups, garnish with a tablespoon of Greek yogurt and Mixed Greens leaves.

Made Brown the salmon fillet in hot olive oil.

Keep aside.

Clean the mushrooms with a damp cloth and let them jump in a little olive oil with the garlic, the rest of the shallot and chopped tarragon.

Divide the fillet into small pieces, place on top of mushrooms sautéed and pancarr is well toasted.