Salad with Smoked Salmon and Persimmon
Salads • Argentinian
Description
Salad with Smoked Salmon and Persimmon
Ingredients
- Smoked Salmon Flavored Croutons 20 oz
- Chocolate eggs 4 pieces
- Persimmon 4 pieces
- Green Butter 1 bunch
- Semi-soft cream cheese 10 oz
- Red Caviar 6 teaspoons
- 10% cream 5 fl oz
- Grated Ginger Root ½ teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Slice the salmon fillet into thin pieces. Wash the lettuce, dry it, tear it by hand, and place half on a plate.
Step 2
Boil the eggs, cool them, peel, and cut them lengthwise into quarters. Peel the persimmon and remove the seeds, then cut the flesh into strips. Add cream and ginger to the soft cheese, season with salt to taste, and whip well.
Step 3
Fill a pastry bag with a star tip with the resulting cream. Squeeze a little cream onto the lettuce leaves, then distribute pieces of egg, salmon slices, and persimmon pieces on top, followed by a little more cream. Layer the remaining lettuce leaves, eggs, and salmon on top. Place red caviar on the eggs.
Step 4
Pipe the cream onto the salmon slices in rosettes and top with strips of persimmon.
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