Salmon Charlotte

بتول توميCuoco

Ingredienti

• 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

Passi

1. 1

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

   Utensili necessari:

   Ciotola per mescolare

   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.

   Utensili necessari:

   Coltello

   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.

   Utensili necessari:

   🍳

   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.

   Utensili necessari:

   Coltello

   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.

   Utensili necessari:

   Ciotola per mescolare

   Cucchiaio

   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

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag