Dôme de Carré Frais with smoked salmon, leeks and roasted peppers

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Dôme de Carré Frais with smoked salmon, leeks and roasted peppers

Dôme de Carré Frais with smoked salmon, leeks and roasted peppers





Dôme de Carré Frais with smoked salmon, leeks and roasted peppers
Dôme de Carré Frais with smoked salmon, leeks and roasted peppers
Ingredients
Number of people
-
4
+

3 fresh square

4 slices of smoked salmon

1 jar of roasted red pepper marinated in olive oil (bought in supermarkets)

2 leeks

1 sheet of gelatin

Chives

Dill

Basil...

Pepper

Salt

Lamb's lettuce



Preparation 
TOTAL TIME: 20 MIN
Preparation: 20 min
Step 1
Cut the smoked salmon, grilled peppers, and leeks into strips of about 8-9 cm by 1 to 1.5 cm.
Step 2
Bring a small saucepan to a boil and blanch your leeks for 5 min, drain them and cool them immediately in cold water. Drain them well and set aside.
Step 3
Cut the herbs you have quite finely. Crush the 3 Fresh Squares in a bowl, add the freshly chopped herbs, salt, add 5 good turns of the pepper mill, and a dash of olive oil.
Step 4
Mix to obtain a homogeneous paste, set aside.
Step 5
Melt the gelatin sheet in 3 to 4 tablespoons of boiling liquid (liquid cream, water, milk...). Once melted, add the gelatin to the Fresh Square preparation and mix well.
Step 6
Take 4 ramekins or silicone moulds (muffin format), line each mould harmoniously with the different strips, alternating peppers, salmon and leeks, do not worry if the strips stick out.
Step 7
Once each pan is lined, divide the Fresh Square preparation into each pan, fold down the strips that overflow.
Step 8
Leave in the refrigerator for at least 1 hour.
Step 9
Gently unmould the domes, which you will place harmoniously on a bed of lamb's lettuce. Season when serving with a balsamic vinegar dressing.
I add my grain of salt

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