| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds sushi grade fresh salmon, skin removed
- 1 cucumber
- 4 tablespoons finely chopped shallots
- 2 tablespoons finely chopped fresh dill
- 4 tablespoons finely chopped fresh chives
- 1 tablespoon capers, coarsely chopped
- 3 tablespoons lemon juice
- 6 tablespoons mayonnaise, preferably homemade
- 12 cherry tomatoes, sliced in half
- 4 leaves endive, for garnish
Instructions
- Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve.
- Slice cucumber into very thin (almost transparent) rounds and set aside.
- In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice, and mayonnaise. Cover and refrigerate if not using immediately. Just before serving, add the tomatoes to the mayonnaise mixture and stir to combine.
- On a serving plate, spread the cucumber to cover 2/3 of the plate, leaving a space in the center of the plate. Spread the mayonnaise mixture in the center of the plate and then arrange the salmon over the cucumber. Garnish with endive pieces around the edges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 543 |
| Total Fat | 40 g |
| Saturated Fat | 8 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 102 mg |
| Sodium | 282 mg |
| Serving Size | 1 of 4 servings |
| Calories | 543 |
| Total Fat | 40 g |
| Saturated Fat | 8 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 37 g |
| Cholesterol | 102 mg |
| Sodium | 282 mg |
Reviews
What can I say!!! Montreal has the greatest chefs and BEST FOOD!!!! Try us!!!!!
Felicitations Melanie!