Organic Smoked Salmon Charlotte and Cauliflower Remoulade with Vegetable Vinaigrettes

To be enjoyed with a Pouilly Fumé La Rambarde

Ingredients - 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

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.

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 :

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