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

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

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