Salmon Charlotte

بتول توميChef

Ingredients

• 24 pieces of Kiri cheese
  24 pieces
• 1 bunch of parsley
  1 bunch
• 1 fennel, bunch
  1 bunch
• 400 grams of smoked salmon, fillet
  400 grams
• 2 cucumbers
  2 pieces
• 1 ready-made crepe dough
  1 dough
• 1 lemon
  1 piece
• 1 tablespoon of sugar
  1 tablespoon
• 1/4 cup of salt
  0.3 cup
• Salt and ground pepper
  0

Steps

1. 1

   Chop the fennel and parsley and place them in a bowl, then add the sugar and salt and mix well.

   Required Tools:

   Mixing Bowl

   5 min
2. 2

   Add the juice of half a lemon to the bowl, then add the salmon and marinate in the herb mixture for a full night.

   60 min
3. 3

   Spread Kiri cheese on the crepe dough.

   Required Tools:

   Knife

   2 min
4. 4

   Drain the marinated smoked salmon slices and place them on top of the Kiri cheese, then roll the crepe, cover it with plastic wrap to prevent drying, and place the roll in the refrigerator for two to three hours.

   Required Tools:

   🍳

   Plastic Wrap

   180 min
5. 5

   Remove the seeds from the cucumbers, chop them, then mix the fennel, salt, pepper, Kiri cheese, and cucumber well, and let it sit for a while to blend the flavors.

   Required Tools:

   Knife

   5 min
6. 6

   Take the crepe out of the refrigerator, remove the plastic wrap, and cut it into circles.

   5 min
7. 7

   Line a deep bowl with plastic wrap, arrange the crepe circles around the sides, then pour the Kiri cheese mixture into the center of the bowl until full, pressing down on the cheese with a spoon until the surface is completely smooth.

   Required Tools:

   Mixing Bowl

   Spoon

   5 min
8. 8

   Invert the bowl onto a serving plate to get a half-sphere mold, then garnish the plate with lemon slices and serve the Salmon Charlotte cold.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags