Smoked Salmon Salad and Rosemary Bites in an Oriental Tabbouleh
INGREDIENTS (serves 8)
300g Sarrade Salmon
300g medium-grain couscous
1/2 bouquet fresh coriander
1/2 bouquet fresh mint
2 white onions
1/2 candied lemon
1 pinch saffron
2 Romaine lettuce hearts
10cl olive oil
Salt and pepper
To prepare the couscous, pour into a dish. Mix with the 10cl of olive oil and leave to rest for 30 minutes.
To prepare the vegetables, peel the tomatoes, remove the seeds and dice the flesh. Wash and pluck the leaves from the coriander and mint then crush the leaves. Peel and chop the onions. Peel the cucumber, remove the seeds and cut into small brunoises. Remove the inside of the candied lemon and finely chop the skin.
In a saucepan, mix the saffron and a pinch of salt. Pour in 30cl of water and bring to the boil. Add the couscous and blend with a fork, making sure to thoroughly separate the grains. Leave to rest covered for 10 minutes.
Add the vegetables, candied lemon and lemon juice to the couscous. Season and put aside in the fridge for at least 1 hour.
Remove the leaves from the lettuce. Wash and dry the leaves then dress with the tabbouleh.
Cut the salmon into slices 1/2 cm thick; 4 slices per guest. Serve the Romaine leaves garnished and decorated with the smoked salmon.