Appetizers Recipes - Poached Salmon Salad in Artichokes Recipe

Ingredients

• 4 large artichokes

• Juice of 2 lemons

• Mixed herbs and vegetables for making soup

• 1 onion

• 1 sprig of thyme

• 1/2 yellow, red and green pepper

• 1 bunch of spring onions

• 400 g poached salmon fillet

• 1 tablespoon crème fraiche

• 1 tablespoon mayonnaise

• 1 teaspoon Dijon mustard

• 1 tablespoon tarragon vinegar

• Sugar

• Salt

• Freshly ground black pepper

• Cayenne pepper

• 3 tablespoons vinaigrette (refer recipe)

• Chervil leaves to garnish

Serves 4

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Method:

1. Trim off the artichoke stems, peel away the outer leaves and cut off the prickly point of each leaf just above the heart.

2. Peel off the base of the leaves and any rough parts. Scrape out the fuzzy choke in the centre with a small spoon.

3. Immediately, sprinkle the artichoke hearts with lemon juice. Fill a large saucepan with water. Add the vegetables, lemon, onion and thyme and boil the artichokes for 10 minutes. Allow the artichokes to cool slightly in the cooking liquid.

4. Cut the peppers into 5 mm/1/4 inch pieces. Slice the spring onions diagonally.

5. Flake the cold salmon fillet into bite-sized pieces and combine with the peppers.

6. Whisk the crème fraiche and mayonnaise together and season with mustard, vinegar, salt, pepper and cayenne pepper.

7. Sprinkle the warm artichoke hearts with the vinaigrette and fill with the salmon mixture. Garnish with chervil and serve with crusty bread.