Leaf salad with stremel salmon & wasabi cream

Name: Leaf salad with stremel salmon & wasabi cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g Baby salad mix; 1⁄2 Cucumber; 1 Shallot; 1 collar Dill; 3 TABLESPOONS Lemon juice; 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS Olive oil; 1 TEASPOON Wasabi paste (Japanese horseradish paste; asian style); 75 g Fresh cream; 200 g Strem salmon

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g Baby salad mix
1⁄2 Cucumber
1 Shallot
1 collar Dill
3 TABLESPOONS Lemon juice
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS Olive oil
1 TEASPOON Wasabi paste (Japanese horseradish paste; asian style)
75 g Fresh cream
200 g Strem salmon

Directions

1
Sort the salad, wash and drain. Peel the cucumber, halve it lengthwise and cut or slice into thin slices. Peel and finely dice shallot. Wash the dill, shake dry and chop finely.
2
For the vinaigrette, mix lemon juice, salt, pepper and 1 pinch of sugar. Fold in the oil. For the cream, mix wasabi paste with crème fraiche.
3
Pluck the salmon and heat in the oven at 100 °C for about 5 minutes. Carefully mix and arrange lettuce, cucumber, shallot, dill, salmon and vinaigrette. Spread the cream with a spoon in strips over it.