Smoked salmon on carrot croutons
Instructions
00536 SMOKED FISH on TOASTED CARROTS INGREDIENTS for 4 PEOPLE 400 g of carrots, 80 g of flour, 100 g of smoked salmon 100 g smoked swordfish, 3 egg yolks, 10 cl of fresh cream, nutmeg, 15 g butter, 3 tablespoons horseradish sauce, dill, salt and pepper.
Scrape the carrots, cut into slices and cook in lightly salted water.
When cooked, drain and let cool completely, then pass through a mixer until a smooth puree.
Pour the puree of carrots in a bowl and add the egg yolks, cream, then add the sifted flour, salt, pepper and a generous grating of nutmeg.
Work the mixture vigorously until it is smooth; If it were to appear too soft, add a little flour.
Roll out the dough into a sheet of about one cm thick, giving it the shape of a disc of 22/24 cm in diameter.
Melt the butter in a large pan and bake the hardtack for three minutes on both sides.
Pick it up, let it cool, divide into four, then spread each piece with the horseradish sauce.
Arrange on each toast slices of smoked fish and decorated with sprigs of dill.
You can replace the horseradish sauce with a compound consisting of 100 g sour cream or thick yogurt, with a teaspoon of wasabi in Eastern food stores, or in a Japanese restaurant.
