Servings4
Ingredients
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Instructions
- Prepare the creamy element by stirring together wasabi, lemon and crème fraîche. Season carefully because smoked salmon and roe can already be salty.
- Slice the vegetables or bread into sturdy bite-size pieces and pat them dry so the toppings stay in place.
- Arrange the salmon, cream and crunchy garnish just before serving; add sesame, herbs or citrus last for contrast.
- Serve chilled or at cool room temperature with crisp endive leaves with sesame and roe. Keep the fish refrigerated until assembly.
Kitchen note: Keep the pieces an even size and give them room in the pan or on the serving plate.
Why you'll like this recipe
- Wasabi, lemon and crème fraîche gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: crisp endive leaves with sesame and roe.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Dry salad leaves well so the dressing does not become watery.
- Dress the greens just before serving and keep crunchy toppings separate.
- Let freshly cooked salmon cool for a few minutes before adding it to delicate leaves.
What to serve with it
Serve with crisp endive leaves with sesame and roe. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.