Rosette of salmon
Instructions
ingredients for 4 people
200 g smoked salmon, pickled cucumbers, 3 a faggot, a sprig of dill, a sprig of thyme, a sprig of Marjoram, 1/2 lemon, 4 tablespoons olive oil, salt.
Preparation
Drain the cucumbers and tamponateli with kitchen paper. Then slice them up into rings with a thickness of 3 mm. Collect them in a bowl with salt and a pinch of salt. Wash the fennel, remove tough outer leaves, the stems and the core. Cut into wedges and then reduce it to a cm sticks. Wash thyme, marjoram and dill and tamponateli with kitchen paper. Finely chopped thyme and Marjoram with a Crescent and divides small flare dill. Squeeze the lemon juice filtered through a mesh strainer. Pour it in a small bowl, adding a pinch of salt. Add the chopped thyme and Marjoram. Pour the oil and beat with a fork for a minute.
Divide the salmon slices in half lengthwise and each rolled on itself. As they are ready, place rolled slices of salmon on a serving dish. Place them upright, spreading a little bit database upper edges, forming rosettes. Spread the dill sprigs to the center of the rolls. Decorate the rim of the dish with the remaining fennel sticks, placing them around the rosettes of salmon. Served with lemon sauce.
refined alternative Idea
You can prepare the sauce by adding 1/2 teaspoon mustard grains and 10 ml of cream. Replace the lemon juice with a teaspoon of vodka.
