Mangez Québec

Smoked salmon carpaccio and meaux mustard dressing

Preparation
15 minutes
Cooking time
25 minutes
Portions
4

ingredients

  • 20 Quebec small round red potatoes, halved
  • 30 ml (2 tbsp.) olive oil
  • 8 slices of bacon, fried crisp and crumbled
  • 2 scallion, sliced
  • 125 ml (1/2 cup) sour cream
  • 30 ml (2 tbsp.) olive oil
  • 30 ml (2 tbsp.) Meaux mustard
  • 1/2 bunch of chives, sliced
  • Salt and ground pepper to taste
  • 1/3 bunch of dill weed, coarsely chopped
  • 8 slices of smoked salmon
  • Salt and ground pepper to taste
  • Thin stream of olive oil
     

Preparation

  1. In a bowl, coat potatoes with olive oil. Fry in a skillet over medium heat for 15 to 20 min. Once the potatoes are golden and tender when pricked with a knife, remove from skillet. Allow to cool slightly. Mix potatoes and other ingredients except fresh herbs. Season with salt and pepper.
  2. Lay a slice of smoked salmon in each of 4 plates, season and drizzle a little olive oil on salmon. Spoon a quarter of the potato salad on each salmon slice and garnish with dill weed.
     
Auteur
Louis-François Marcotte - MENU Plaisirs maraîchers - 2008

produits utilisés

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