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Arugula and smoked salmon in crispy Parmesan shells
(0 votes)
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 30 mins
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Ingredients
for
4
- Ingredients
- 200 grams freshly grated Parmesan
- Corn oil (for bowls)
- 1 tsp Coriander
- 1 tsp Szechuan pepper
- 350 grams Smoked salmon (whole piece)
- 100 grams Arugula
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
- 2 Tbsps grapeseed oil
Preparation steps
1.
Heat a nonstick pan. Place Parmesan in pan in small heaps and cook until melted and golden-brown, 2-3 minutes. Using a palette knife, carefully transfer Parmesan crisps to a rolling pin or narrow bottle brushed with oil to form elongated, curved shells. Repeat until you have 8-12 shells.
2.
Crush coriander with Szechuan pepper in mortar and pestle and sprinkle on salmon. Using light pressure, cut salmon into 3-4 mm thick (approximately 1/8-inch) slices.
3.
Rinse, trim and shake arugula dry and place in Parmesan shells. Mix lemon juice with vinegar and oil and drizzle over salad. Serve topped with salmon.
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