CookPal AI
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Chicory and Salmon Carpaccio Style

Coût $10, économiser $15

Source: Recommended by CookPal

  • 15 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Fish

    • 🐟 80g sashimi-grade salmon

  • Dairy

    • 🧀 50g cream cheese

  • Vegetables

    • 8 chicory leaves
    • 🥔 2 medium potatoes (300g)

  • Fruits

    • 🍋 1 slice of lemon

  • Nuts

    • 🌰 4 almonds, roughly chopped

  • Herbs

    • 🌿 Chopped parsley, a pinch

  • Seasoning

    • 🍋 1 tbsp lemon juice
    • 🧂 1/3 tsp salt
    • A pinch of black pepper

ÉTAPES

1

Cut the lemon into 8 wedges. Roughly chop the almonds. Cut the potatoes into bite-sized pieces, rinse in water, and drain. Place the potatoes in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for about 4 minutes until soft.

2

Mash the potatoes with a fork, then mix in the cream cheese and the seasonings (lemon juice, salt, and black pepper). Let the potato salad cool slightly.

3

Arrange the chicory leaves on a plate. Top each leaf with potato salad, a slice of salmon, and a lemon wedge. Sprinkle with chopped almonds and parsley.

NUTRIMENTS

Par portion

🔥

200

Calories

  • 10g
    Protéines
  • 15g
    Glucides
  • 10g
    Graisses

💡 Astuces

Use sashimi-grade salmon for the best flavor and safety.Chicory leaves can be substituted with endive if unavailable.Prepare the potato salad in advance to save time during assembly.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.