Organic Smoked Salmon Charlotte and Cauliflower Remoulade with Vegetable Vinaigrettes
To be enjoyed with a Pouilly Fumé La RambardeIngredients - Serves 4
For the charlotte
¼ cauliflower
200 g Scottish smoked salmon
fresh rocket leaves
1 tablespoon mayonnaise
For the vinaigrettes
1 small cooked beetroot
1 small yellow carrot
1 coriander bunch
oil, wine vinegar, salt, pepper
Method
For the vinaigrettes
- Chop the yellow carrot, boil it in lightly salted water, then blend with
a drop of wine vinegar, adding seasoning if necessary
- Blend the beetroot with some water and a drop of vinegar, add
seasoning
- Blend coriander with oil, add seasoning
For the charlotte
- Finely chop the cauliflower with a blender, season with
mayonnaise, salt and pepper.
- Dice the smoked salmon.
Serving
On a white plate, using a crumpet hoop, lay the cauliflower, then the
smoked salmon, topping with rocket leaves.
Dress up with small drops of vegetable vinaigrettes (like colourful
smarties) around the charlotte.
Remove the crumpet hoop and serve straightaway.
Tip : We would strongly recommend the gorgeous organic Scottish
smoked salmon produced by ‚Fumage Artisanal du Nohain‘ a local
artisan based in Cosne-sur-Loire.
For more information : www.fumage-du-nohain.com
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