Grilled lettuce with smoked salmon, mustard mayonnaise, and walnuts.
Recipe for 4 people
This dish is perfect as a starter, or as part of a buffet/cold table!
This dish is perfect as a starter, or as part of a buffet/cold table!
Ingredients
Mustard and herb mayonnaise
1 egg
1 tsp mild mustard (Dijon or similar)
1 tbsp apple cider vinegar or lemon juice
3 dl sunflower or rapeseed oil
1 dill sprig (or other suitable herbs)
Salt and pepper
Grilled cos lettuce and accompaniments
Smoked salmon (preferably a whole piece, which you cut yourself into small cubes or strips)
Lett lettuce – cut in half or quarters lengthways (depending on size)
(calculate ¼ to ½ head of lettuce per person, depending on whether it will be served at a buffet or as a starter!)
Olive or herb oil
Salt and pepper
Dill or other suitable herbs – roughly chopped
(if you only have raw walnut kernels; bake them in the oven at 160 degrees until golden (10-15 mins), sprinkle lightly with salt)
Toasted walnut pieces – coarsely chopped
How to
Mustard & herb mayonnaise
– Put all the ingredients in a measuring jug or a tall, narrow container.
Place the immersion blender at the bottom of the container and start, moving slowly upwards and WHIZZ and you have mayonnaise
– Season with salt and pepper, and add a little vinegar or lemon if desired to freshen the mayonnaise.
Grilled cos lettuce and accompaniments
Rinse and dry/shake off all water from the heart of lettuce, and grill or fry the halves on medium to high heat until well golden brown on both sides.
– Marinate and season the salad with oil, salt & pepper.
Arrange the dish by piping mayonnaise over the grilled heart of romaine and sprinkling with the remaining ingredients.
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- Røkt ørret i skiver fra Sotra Sjømat
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- Smoked salmon slices from Sotra Sjømat
