Gluten-free coral mesclun salad with tomato tartare and smoked salmon
Ingredients (2 people)
- Mesclun coral 150 g bag
- Vine tomatoes 100 g
- Cherry tomatoes 100 g
- Vinegar 100 ml
- Olive oil 100 ml
- Egg 1
- Surimi 100 g
- Smoked salmon 100 g
Preparation time: 12 min.
Open the pack of washed and ready-to-eat salad.
Slice the tomatoes and set aside.
Slice the salmon into thin strips and set aside.
Slice the surimi and set aside for the salad.
Cut the skinless tomato into small cubes.
Salmon and surimi dressing
Mix together the mayo, the vinegar, the oil and the salmon in a blender until you get a spreadable paste.
What you'll need
Place the tomato slices in the middle of the plate.
Mix together the chopped tomatoes with the cut sliced salmon and the salmon mayo.
Place the mayo and the vegetable mixture on top of the tomato, salmon and surimi tartare.