Rollo De Salmon Ahumado Con Salsa Tartar Y Lentejas (Smoked Salmon Roll With Tartar Sauce And Lentils)
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Gherkin (finely chopped)1 tbsp
Capers (finely chopped)1 tbsp
Olive Oil2 tsps
Dijon Mustard1
Salt1 cup
MayonnaiseDirections:
1
Put the lentils in a bowl
2
Then add in half the gherkins, capers, chives, parsley and spring onions
3
Dress with the olive oil, mustard and salt and pepper to taste
4
Set aside
5
Put the mayonnaise in a bowl
6
Then add in the remaining half gherkins, capers, chives, parsley and spring onions
7
Set aside
8
Lay some plastic wrap on a cutting board, which will help to form the roll
9
Start to layer the sheets of smoked salmon on top, overlapping the slices, so that none of the filling escapes when you roll it up
10
Using an offset spatula (commonly used for frosting cakes), spread a thin layer of the tartar sauce right on the salmon, all the way to the outer edges of the salmon
11
Next, spoon on a layer of the prepared lentils over the tartar sauce layer
12
Using the plastic wrap to help, lift the salmon away from you and form it into a log form
13
(The plastic wrap helps to lift the delicate salmon
14
The plastic wrap should not get rolled into the salmon
15
) Once the roll is formed, use a very sharp knife to very gently slice the delicate roll into pieces, like a Japanese maki or sushi roll
16
Serve immediately on individual spoons or on top warm toasted baguette slices drizzled with a little olive oil