Salmon Rosette with Curd Cheese and Cream
Chef Hélio Loureiro
8 smoked salmon slices
40 g curd cheese
1 ½ teaspoon chives
2 tablespoons fresh cream
assorted lettuces
bunch of chives
For the vinaigrette:
100 ml olive oil
20 ml cider vinegar
½ teaspoon medium-sweet mustard
Lay out the smoked salmon slices and spread them with the curd cheese mixed with chives and seasoned with salt and pepper.
Beat the cream and season with salt, pepper and a few drops of lemon juice.
Fold the slices into rosettes and arrange them on the plate on top of the cream sauce.
Put the lettuce leaves seasoned with vinaigrette onto the plate.
Beat the cream and season with salt, pepper and a few drops of lemon juice.
Fold the slices into rosettes and arrange them on the plate on top of the cream sauce.
Put the lettuce leaves seasoned with vinaigrette onto the plate.