Salad with pulled salmon
Preparation
Season the salmon fillet with the Nordic herbs and salt to taste.
Steam the spiced salmon fillet for 10 minutes at 85ºC.
Pick the leaves of the little gem lettuces and mix with the mesclun lettuce, rocket, and samphire.
Cut or turn the Chioggia beetroot into the desired shape and steam it until al dente.
Tear the steamed salmon into large pieces.
Fill a deep plate or bowl with mixed salad, dress with the green herb dressing, place about 80 grams of pulled salmon and Chioggia beetroot on the salad and garnish with vegetable chips and fresh dill.
Ingredients
- 1 kg zalmfilet
- 500 g mesclun sla
- 3 little gem
- 250 g rucola
- 3 chioggia biet
- groente chips
- dille (vers)
- 20 g zeekraal
- 100 ml groene kruidendressing
- 10 g World Spice Blend - Nordic blend kruiden fijn zonder zout (artnr 1165166)
