Fresh, quick and easy to make, the beetroot, cheese and smoked fish salad is a happy marriage between vegetables and fish, between sea and land.
Ingredients for 4 people :
50 g refined cantal cheese 1 slice of smoked fish (your choice) 1 beet chioggia 1 red radish 1 onion purple 50 g of lamb’s lettuce Some radish sprouts
1 tbsp. cider vinegar 3 tbsp. oil (1 olive oil, 2 rapeseed) Fleur de sel, freshly ground pepper
Prepare the dressing :
In a ramekin, place the fleur de sel, pepper, vinegar and then the oils. Mix and set aside. Peel and dice the cheese. Cut the fish into thin strips. Peel and wash the beet and cut it finely (preferably in a food processor or mandolin). Wash the red radish (without peeling it), slice it with a mandolin. Peel and chop the onion. Wash and dry the lamb’s lettuce leaves.
In small plates (or verrines),
Arrange the lamb’s lettuce, various slices of vegetables, fish, cheese cubes and radish sprouts. Drizzle with vinaigrette and serve.
Recipe: A. Beauvais, Photo: F. Hamel