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