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Salmon salad with chive sauce

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  • 1 punnet or bag of Priméale lettuce

  • 4 50 - 60 g slices smoked salmon

  • 3 small stalks of celery

  • 1 bunch of chives

  • 2 soup spoons white cheese

  • 1 soup spoon sweet cream

  • 1 teaspoon Meaux mustard

  • Freshly ground salt and pepper

  • 2 soup spoons olive oil

  • Juice of 1 lemon


  • Peel and finely cut the celery stalks Julienne style (in sticks)

  • Mix the white cheese, mustard, juice of half a lemon and half of the bunch of finely chopped chives with the celery julienne. Check the seasoning.

  • Spread out the 4 slices of salmon, arrange the celery mixture in the middle.

  • Roll up the slices of salmon to make small cones.

  • Arrange the cones on a plate in the middle of the lettuce.

  • Mix together the juice of the remaining half lemon, sweet cream and olive oil.

  • Pour this dressing over the salad and garnish with the remaining chives chopped into long pieces.

  • Priméale tip:

  • The stalk celery may be replaced with celeriac.