Baked in Provencal herbs, the salmon ridge is the “supplier” of tasty pieces of fish pulp for a light salad with fresh ramson leaves. Mushrooms are lightly fried in olive oil and then watered with cider vinegar. Such mushrooms are tastier than ordinary pickled mushrooms, and they are better suited for baked fish. Ramson and fresh dill perfectly harmonize in one salad, emphasizing the flavor of each other. The garlic sharpness of wild garlic will permeate both the flesh of the salmon and the pieces of mushrooms. In this salad with wild garlic do not put onions, so as not to destroy the harmony of taste. Served with wheat or rye bread salad.
Ingredients for salad with wild garlic, salmon and champignons
- 1 range of salmon;
- 250 g of champignons;
- 80 g wild garlic;
- 60 ml of olive oil;
- 20 ml of apple cider vinegar;
- 1 tsp. salt
- 2/3 tsp. Provencal herbs;
- 4 stalks of dill.
The way of preparing spring salad with wild garlic, salmon and champignons
For salad, you can use baked steak, assorted it into fibers. But the flesh of baked salmon in the salad will be no less tasty than a slice of first-class meat fillets.
Wash the whole salmon ridge, dry it with a paper towel, rub it with salt and dry Provencal herbs. Salt grabs half a teaspoon.
We fold the ridge “accordion” and put it in a dry ceramic form. Cover the fish with foil. Baking under the foil will preserve the juiciness of the fish pulp.
Bake salmon for 25-30 minutes at 180 ° C.
While the fish is cooling down, prepare the remaining ingredients of the dish. Washed champignons cut into thin longitudinal plates.
Sprinkle mushrooms with a pinch of salt and fry in olive oil. We fry champignons under the lid so that the slicing remains soft. Mushrooms last 10-14 minutes to redden and get a pleasant taste.
Place the fried champignons in a salad bowl and sprinkle with chopped fresh dill.
We disassemble the baked salmon spine, lay the flesh in a salad bowl. Even the cooled fish will smell like Olive herbs. Finely cut the leaves and stalks of wild garlic, sprinkle with fish.
Ready spring salad with wild garlic is not necessary to salt, salt is found in mushrooms and salmon pulp. Salad pour apple cider vinegar mixed with 1 tablespoon of olive oil. Increasing the amount of oil is not worth it, since the mushrooms have had time to soak them during frying, and salmon - fish is quite fatty and oily.
Gently mix the contents of the salad bowl so as not to mash the pieces of fish. The salad is placed in the refrigerator for 20 minutes, all ingredients should be marinated in apple cider vinegar.
Spring salad with wild garlic, salmon and champignons is served as an independent dish, they do not use garnish.
When the wild garlic grows to the leaf opening stage, the garlic flavor softens and the acuity becomes less pronounced. This ramson put in salads in raw form. A portion of the salad can be decorated with whole ramson leaves.
