Duo fresh salmon and smoked

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  • Smoked salmon: 100 g
  • Salmon Carpaccio (cut very thin): 100 g
  • Auger, celery: 100 g
  • Potato: 100 g
  • Milk: 25 cl
  • Butter: 50 g
  • Mix of lettuce frieze: 20 g
  • Vinaigrette herbs: 5 ml
  • Salt: 1 g
  • Pepper mill: 1 g
  • Herbs for decoration: 5 g


Place the salmon smoked in the dish. Over the fresh salmon. Season with salt and pepper.

Prepare the bulb celery and potatoes, bring to boil milk, tempered.

Drain well and then grind. Add a little butter. Book.

Take the plate of salmon in the oven, enough to bake slightly salmon.

Put on the dish, the puree of celery and a bouquet of lettuce beaded.

Drizzle with the vinaigrette herbs.

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