Ingrédients
- 24 pieces of Kiri cheese24 pieces
- 1 bunch of parsley1 bunch
- 1 fennel, bunch1 bunch
- 400 grams of smoked salmon, fillet400 grams
- 2 cucumbers2 pieces
- 1 ready-made crepe dough1 dough
- 1 lemon1 piece
- 1 tablespoon of sugar1 tablespoon
- 1/4 cup of salt0.3 cup
- Salt and ground pepper0
Mesures
- 1
Chop the fennel and parsley and place them in a bowl, then add the sugar and salt and mix well.
5 minutesMatériel requis:
Bol de mélange - 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 minutes - 3
Spread Kiri cheese on the crepe dough.
2 minutesMatériel requis:
Couteau - 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.
180 minutesMatériel requis:🍳Plastic Wrap - 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.
5 minutesMatériel requis:Couteau - 6
Take the crepe out of the refrigerator, remove the plastic wrap, and cut it into circles.
5 minutes - 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.
5 minutesMatériel requis:Bol de mélange
Cuillère - 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 minutes
Faits nutritionnels
* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.