Salad with salmon, cream cheese and lemon


Salad with salmon, cream cheese and lemon

Salad with salmon, cream cheese and lemon

Ingredients:

10 slices of salted salmon
lemon (zest, juice)
40 ml of olive oil
salt
180 g of corn salad
150 g of cottage cheese average fat content

Preparation:

Salad rinse well with cold water and dry on a napkin. The fish is cut into strips the width of 2-3 cm, while removing the excess fat.

Cottage cheese through a sieve, season with salt and pepper to taste, molded from it small balls, put on a plate and put into the refrigerator for 20 minutes. Lemons are divided into segments, retaining the juice and zest of one of them. Cottage cheese balls from the refrigerator and gently roll in finely grated zest.

To prepare the filling mix the lemon juice with butter, whisk vigorously. Salad and strips of salmon put on a chilled plate, put cheese on top of the balls and lemon segments. When serving pour sauce.

Bon Appetit!

Salad with salmon, cream cheese and lemon

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