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Print Recipe
Salad "Premonition of Spring" Recipe
Very light, fragrant, rich salad with curd balls and salted salmon. It tastes very good.
Cook Time 10 minutes
Servings
Ingredients
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. I salted the salmon myself, in the morning I covered it with salt and pepper and covered it with lemon zest, and by the evening it was ready: juicy, tender, fragrant, not salted.
    I salted the salmon myself, in the morning I covered it with salt and pepper and covered it with lemon zest, and by the evening it was ready: juicy, tender, fragrant, not salted.
  2. I cut it into thin slices.
    I cut it into thin slices.
  3. Cut lemon zest into small pieces.
    Cut lemon zest into small pieces.
  4. Make dressing: mix 1 tablespoon of lemon juice, 2 tablespoons of olive oil, salt, pepper, grated garlic, a couple of drops of balsamic vinegar, 1 teaspoon of soy sauce, 0.5 tsp of sugar.
    Make dressing: mix 1 tablespoon of lemon juice, 2 tablespoons of olive oil, salt, pepper, grated garlic, a couple of drops of balsamic vinegar, 1 teaspoon of soy sauce, 0.5 tsp of sugar.
  5. Cucumber peel and finely chop.
    Cucumber peel and finely chop.
  6. Curd mix with sour cream, a little prisalivaem, pepper, roll the balls with a diameter of 1 cm and roll them in lemon zest.
    Curd mix with sour cream, a little prisalivaem, pepper, roll the balls with a diameter of 1 cm and roll them in lemon zest.
  7. Collect our salad: on a flat plate spread torn salad, pour half the sauce, then spread the cucumbers, thinly sliced mushrooms, olives, cut into 3 parts, strips of salmon, rolled roses, and curd balls, and pour the rest of the sauce.
    Collect our salad: on a flat plate spread torn salad, pour half the sauce, then spread the cucumbers, thinly sliced mushrooms, olives, cut into 3 parts, strips of salmon, rolled roses, and curd balls, and pour the rest of the sauce.

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