Enslate Micro Greens wrapped in Salmon

Enslate Micro Greens wrapped in Salmon
 
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by aarinikispop

 
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Ingredients

Ingredients
Method
 
  • Micro greens -choose your favorite, baby arugula, mausch, baby spinach, butter lettuce etc.
  • Fresh Whole Chive stalks
  • Your favorite Vinagrette dressing- Olive Oil, Champange vinegar, dijon mustard, emusilfy
  • For the Salmon, you can use either a smoked cured Nova Scotia type Salmon sliced in log pieces very thinly. Or you can use Sashimi Grade Salmon sliced the same way.
Collect all the types of fresh micro and baby greens you would like to use. Toss them with the dressing using VERY LIght Dressing.

Choose your piece or pieces of Salmon, 2 if they are long and skinny, lay them out.

Gather your dressed micro greens, a hand full is about all, try to asseble the greens all laying the same way perpindicular to the short side of the salmon. Add about 3-5 long stalks of chives in and next to the micro greens

Then just roll the greens up in the salmon, letting the tops stick out of the top of the roll, making sure the chive stalks are standing tall and weeping.
You can drizzle the plate with extra dressing if you like.
Choose a very unique plate it really adds to the presentation. It can be served with Grilled french bread cut into long points and drizzled with olive oil and rubbed with garlic. Have fun with it.

Enslate Micro Greens wrapped in Salmon

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This recipe was uploaded by aarinikispop

 
 
THis is a VERY SIMPLE dish that is not only tastety, but when you serve this to someone, they are sooo IMPRESSED because of the presentation. It will make a novice look like a PRO!!

Method


Collect all the types of fresh micro and baby greens you would like to use. Toss them with the dressing using VERY LIght Dressing.

Choose your piece or pieces of Salmon, 2 if they are long and skinny, lay them out.

Gather your dressed micro greens, a hand full is about all, try to asseble the greens all laying the same way perpindicular to the short side of the salmon. Add about 3-5 long stalks of chives in and next to the micro greens

Then just roll the greens up in the salmon, letting the tops stick out of the top of the roll, making sure the chive stalks are standing tall and weeping.
You can drizzle the plate with extra dressing if you like.
Choose a very unique plate it really adds to the presentation. It can be served with Grilled french bread cut into long points and drizzled with olive oil and rubbed with garlic. Have fun with it.
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