John Myers
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Salmon on Hay Bed with Goat Cream Cheese on Apple Salad
The perfect salmon on hay bed with goat cream cheese on apple salad recipe with a picture and simple step-by-step instructions.
salmon
- 1 kg Salmon side with skin
- 1 Pc. Lemon zest
- Sea-Salt
- Mountain meadow hay
salad
- 300 g Leaf salads
- 2 Pc. Apple Breaburn
- 1 Pc. Lemon
- 4 tbsp White wine vinegar
- 6 tbsp Olive oil
- 2 tsp Honey
- Basil
- 500 g Goat cream cheese
- 8 tbsp Freshly grated Parmesan
- 2 Pc. Clove of garlic
- Salt and pepper
- 4 tbsp Hazelnut
- Remove any bones from the salmon and rub in salt. Moisten the hay well and prepare a hay bed in an ovenproof dish. Place the salmon on the hay and sprinkle with the zest of 1-2 lemons. Close the tin well with aluminum foil and cook on the wire rack over direct heat (approx. 100 degrees) for approx. 20-30 minutes. The salmon should not be completely through, but still glassy inside.
- Mix the goat cream cheese with Parmesan and freshly squeezed garlic. Season to taste with salt and pepper and let it steep a little. Core the apples and cut into wedges. Mix with lemon juice and let it steep also briefly.
- In the meantime, wash the lettuce and drain well. For the dressing, mix white wine vinegar with olive oil, honey and finely chopped basil. Briefly toast the hazelnut kernels in a pan and then finely pound them in a mortar. Garnish the salad with the apples, spread the dressing on top and form dumplings with 2 tablespoons of the goat cream cheese mixture and drape on the salad. Sprinkle the freshly roasted and crushed hazelnut kernels on the cream cheese and serve with the salmon.
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