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Do you want to impress and treat your loved ones from the start without having to spend 2 hours? I have the perfect formula for you with this recipe.
I wanted to at least bring different textures and flavors so that in one bite, there is the explosion in the mouth that we love so much when it comes to amuse-bouches (I did not look if the name came from there but we are perhaps not far away).
With this vegetable arriving at the end of the season, I decided to put the black radish in the spotlight. In addition to being an excellent health ally, it brings power and freshness to the mouth. Its crunchy texture goes well with other softer foods. That’s where smoked salmon comes in. The aromatic and iodized fish combines perfectly with the radish but also with the arugula which adds a nutty flavor to the recipe.
For nice, long strips, try selecting the longest radish.
The final touch is the avocado cream that will have the role of sweetness and cream here to counterbalance all the strong flavors of this recipe.
AuthorFatouCategoryDéjeuner/Brunch, Entrées, Healthy, SaladesDifficultyBeginner
Cut the ends of the radish, peel (if you have a vegetable brush, you can clean and keep the skin) and cut in half lengthwise.
Using a mandolin or vegetable peel, cut thin strips.
In a bowl whisk mustard and honey
While continuing to whisk, drizzle in oil to create an emulsion.
Finish the dressing by incorporating the orange juice.
Salt, pepper to your liking.
With a brush, brush lightly with vinaigrette, one side of each radish slat to stick the 2 ends and form a cylinder.
Use the rest of the dressing to season your arugula salad in a bowl.
Using a hand blender mix avocado, sour cream and lime juice to make avocado cream.
Place the cylinders on a plate, fill them with salad, salmon cut into strips in the direction of the width, sticks of cucumbers cut in a bias.
Finish by placing avocado cream next to each cylinder.
You can also add sprouted seeds if you have any, in addition to the aesthetics they bring, subtle taste makes wonders.
Ingredients
Directions
Cut the ends of the radish, peel (if you have a vegetable brush, you can clean and keep the skin) and cut in half lengthwise.
Using a mandolin or vegetable peel, cut thin strips.
In a bowl whisk mustard and honey
While continuing to whisk, drizzle in oil to create an emulsion.
Finish the dressing by incorporating the orange juice.
Salt, pepper to your liking.
With a brush, brush lightly with vinaigrette, one side of each radish slat to stick the 2 ends and form a cylinder.
Use the rest of the dressing to season your arugula salad in a bowl.
Using a hand blender mix avocado, sour cream and lime juice to make avocado cream.
Place the cylinders on a plate, fill them with salad, salmon cut into strips in the direction of the width, sticks of cucumbers cut in a bias.
Finish by placing avocado cream next to each cylinder.
You can also add sprouted seeds if you have any, in addition to the aesthetics they bring, subtle taste makes wonders.