Summer bush of white asparagus and Smoked salmon
06/27/2014
- 2 pots of La Paimpolaise Ginger Sea Bream Rillettes
- 180g asparagus
- 4 smoked salmon slices
- Oakleaf lettuce
- Cherry tomatoes
- Olive oil, balsamic vinegar, sea lettuce, salt and pepper.
Lay out the thin slices of salmon flat, spread them with sea bream rillettes, place the asparagus in the center, form the rolls and set aside in the fridge. Prepare a vinaigrette composed of olive oil, balsamic vinegar, pepper, salt and sea lettuce sprinkles (seaweed). Arrange the oak leaves (salad) in the form of a small "bouquet" in the hollow of the plate, arrange your fresh salmon rolls, decorate the whole of cherry tomato quarters and a spoon of vinaigrette. Serve everything with a nice slice of toast.
