Gold ingot and truffle salad

RECIPE

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).

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