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Two Kinds of Salmon Trout on Lamb’s Lettuce with Horseradish Foam and Bacon Greaves

5 from 6 votes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 662 kcal

Ingredients
 

Carrot salmon

  • 150 g Marinated salmon trout
  • 250 g Lamb's lettuce
  • 1 tbsp Horseradish
  • 100 ml Whipped cream
  • 2 tbsp Bacon cracklings
  • Salt
  • Pepper
  • Sugar
  • 3 tbsp Hazelnut oil
  • 2 tbsp Bianco balsamic vinegar
  • 250 g Carrots
  • 250 ml Water
  • 120 ml Apple Cider Vinegar
  • 0,5 tsp Liquid smoke
  • 2 tbsp Miso paste
  • 20 g Wakame (dried seaweed)
  • Salt
  • Pepper
  • Lemon juice
  • 100 g Pine nuts

Instructions
 

  • Mix the horseradish, lemon with the whipped cream. Season to taste with salt, sugar and pepper.
  • For the marinade of the lamb's lettuce, mix the vinegar with salt and pepper and beat with the hazelnut oil. Pull the lamb's lettuce through.
  • Arrange the salmon trout on the plate on the salad. Sprinkle the horseradish foam lightly over the smoked fish and sprinkle with the cracklings.
  • Preheat the oven to 200 degrees for the carrot salmon. Peel the carrots and cut into long, fine strips with a vegetable peeler or slicer. Mix water, apple cider vinegar, liquid smoke, miso, soaked wakame and a little salt and pepper in the food processor until smooth. Put the liquid in a bowl, add carrot strips and put everything in a baking dish. Seal this airtight and bake for about 20 minutes. Then turn it down to about 100 degrees and bake for about 40 more minutes.
  • Briefly toast the pine nuts in a pan.

Serving

  • Arrange the salmon trout on the plate on the salad. Lightly drizzle the horseradish foam over the smoked fish and sprinkle with the cracklings. Arrange the carrot salmon on the plate on the salad. Lightly drizzle the horseradish foam over it and sprinkle with the pine nuts.

Nutrition

Serving: 100gCalories: 662kcalFat: 74.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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