Parcels of Marinated salmon with Crisp Vegetables and a Bulgarian Yogurt Sauce

Recipe Type: 
Number of Servings: 
8
Energy: 
203 kcal
Protein: 
18 g
Calcium: 
116 mg
Vitamin D: 
3.45 IU
% Ca recommended daily intake: 
11.55%

This recipe is from top French chef Martial (Paris, France)

Ingredients
  Sauce
550 g
150 g
150 g 
150 g
  20 g
  20 g
  20 g
200 g
    8 g
  10 g
sliced smoked salmon
carrots 
black radish 
white cabbage 
chives
basil 
estragon 
petit suisse (natural) 
red curry paste
lemon juice
150 g
  20 g
  10 g

  20 g
greek yogurt 150g
olive oil 20g
lemon juice 10g
cumin powder 2 pinches
coriander 20g
salt and pepper to taste

 

Preparation
1 Peel and thinly slice the vegetables in julienne.
2 In an inox bowl mix well the Petit Suisse, lemon juice, red curry paste, olive oil and salt and pepper. Delicately add the vegetables and then the freshly-cut herbs.
3 Lay the salmon slices on cling film, and top with some sliced vegetables.
4 Use the cling film to tightly wind the salmon and vegetables egg-roll style along the width of the salmon slice. Remove the cling film.
5 Leave as a long roll or cut into 2-3cm discs and hold in place with toothpicks.
Sauce
6 In a small inox bowl, mix the Greek yogurt, cumin powder, chopped coriander, lemon juice, olive oil and salt and pepper.

 

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