28 Smoked Fish Salad with Crudités

Name: Smoked Fish Salad with Crudités
Yield: For four people
Cuisine: French
Ingredients: 24 redcurrants (optional); 4 tablespoons chervil or parsley sprigs; 5 tablespoons Vinaigrette Gourmande; 1 tablespoon chopped shallot; 8 g (¼ oz) fresh ginger or 1½ teaspoons finely grated lemon peel; 48 green peppercorns; 60 g (2 oz) carrots; 60 g (2 oz) celeriac; 1 clove garlic, crushed but not peeled; 8 peppercorns; 120 g (5 oz) smoked salmon; 120 g (5 oz) smoked sturgeon; 1 teaspoon olive oil; 20 g (¾ oz) curly endive or purslane; 2 small very ripe avocado pears; 400 ml (¾ pint) olive oil; 4 little bunches of lamb’s lettuce; 8 leaves red batavia; 1 small handful watercress leaves

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Salade buissonière aux poissons fumés ‘A smoky salad’

Ingredients

Main ingredients

120 g (5 oz) smoked salmon
120 g (5

Europe
France
Gluten-free
Mediterranean

Method

Preparing the cooked vegetables

Clean and cut the carrots and celeriac into julienne strips 3 cm (1¼ inches) long and ½ cm (¼ inch) wide, and put them in a sauté pan. Add the garlic, and peppercorns and cover with the 400 ml (¾ pint) olive oil. Bring to the boil and allow to simmer gently for 10 minutes, cool, remove and drain the julie