Gold ingot and truffle salad
Gold ingot and truffle salad
SERVINGS:
4
PREP TIME:
20’
DIFFICULTY:
Easy
INGREDIENTS:
400 g Benfumat smoked salmon loin flavoured with truffle
12 cooked quail eggs
1 jar of Benfumat salmon roe
Microgreens
Edible flowers (optional)
Olive oil
INSTRUCTIONS:
Dice the salmon loin. This will be easier to do if you pop it in the freezer beforehand.
Chop the eggs in half.
Create a salad with microgreens, eggs, diced truffle-flavoured smoked salmon and add roe to taste. Dress with olive oil and garnish with edible flowers (optional).
