Salad Of Shredded Greens And Smoked Salmon Chiffonnade De Saumon Recipes

GREEN SALAD WITH CAVIAR AND SMOKED SALMON

Green Salad with Caviar and Smoked Salmon image

Categories Salad Milk/Cream Leafy Green No-Cook Horseradish Salmon Summer Chill Bon Appétit

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/4 cup chilled whipping cream
3 tablespoons chopped fresh chives or green onion tops
1 1/2 teaspoons prepared white horseradish
2 tablespoons plus 4 teaspoons caviar
4 6x5-inch thin slices smoked salmon (about 6 ounces)
5 cups (packed) mixed baby greens
3 1/2 tablespoons olive oil
1 tablespoon fresh lime juice

Steps:

Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.

SALAD OF SHREDDED GREENS AND SMOKED SALMON (CHIFFONNADE DE SAUMON)

Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon) image

DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.

Provided by Patricia Wells

Categories salads and dressings

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/4 teaspoon hot paprika
1 head Boston lettuce, rinsed and dried
4 thin slices smoked salmon, cut into wide strips

Steps:

In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 111 milligrams, Sugar 1 gram

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