Belgian endive wedges, slices of salmon and purslane seasoned with toasted sesame, lemon, chilli, syrup and oil. What an appetizer this salad! try also this Croque Monsieur recipe too.
Appetizer For 4 people
100 g of smoked salmon back fillet in one piece
4 heads of Belgian endive
200 g of purslane
2 tablespoons of sesame seeds
3 tablespoons of syrup, for example of elderflower
4 tablespoons of sunflower oil
½ teaspoon of salt
Freind’s kitchen recipes, Veal liver madeira.
How to proceed
Preparation: approx. 20 minutes
For the dressing, toast the sesame seeds in a pan without adding fat. Crush them finely in a mortar. Halve the chili pepper lengthwise, remove the seeds and chop it. Finely grate the zest of one lemon. Squeeze both. Mix all the ingredients with the syrup and oil and season with salt.
Cut the salmon dorsal fillet into slices of approx. 5 mm. Cut the Belgian endive heads lengthwise into four parts. Distribute the purslane on the plates. Arrange the Belgian endive heads and the salmon slices. Dress with the dressing and garnish with the daisies. You may be interested to read bostrengo recipe/ salmon with green peppercorn sauce recipe.