Easter salad with a litter of fried noodles and salmon mousse

Name: Easter salad with a litter of fried noodles and salmon mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 12 quail eggs; 3 packages smoked salmon fillet a 100 g; 1 cup creme fraiche 125 ml; salt and (freshly ground) pepper; 2 tablespoons Red wine vinegar; 4 teaspoons Dijon mustard; 2 tablespoons ginger syrup; 8 tablespoons olive oil; 2 dl sunflower oil; 100 g Chinese noodles pack a 250 g; 2 bags oak leaf lettuce melange with rocket a 100 g; bag fresh chives a 25 g; 1 bag fresh chervil 15 g; 1 tray daikonkers 20 g

A tasty recipe. The lunch contains the following ingredients: fish, quail eggs, smoked salmon fillet (a 100 g), crème fraîche (125 ml), salt and (freshly ground) pepper, red wine vinegar, Dijon mustard, ginger syrup, olive oil, sunflower oil, Chinese noodles (pack a 250 g) ), oak leaf lamella with arugula (a 100 g), fresh chives (a 25 g), fresh-bred fennel (15 g) and daikonkers (20 g).

Ingredients

Kitchen Stuff

food processor
paper towel

Directions

Quail eggs boil hard in about 5 minutes, rinse under cold water and peel. Meanwhile, purée the salmon in the kitchen machine. Fry in a bowl of crème fraîche with a whisk. Mix salmon puree and season with salt and pepper. Place in a refrigerator until used. In bowl dressing beat vinegar, mustard, ginger syrup, olive oil and salt and pepper.
Heat up sunflower oil to approx. 175 ° C in wok or deep fryer. Divide Mihoen into four portions and crumble a little. 1 Put the noodles in hot oil and let rise in a few seconds and let them turn crispy. Turn with skimmer and let the other side rise for a few seconds. Remove with oil skimmer from oil and drain on kitchen paper. This also includes other portions of noodles. Spread out four plates. Spend half of dressing over it. Place Mihoen as a litter. With 2 tablespoons roll 8 oval bread rolls (quenelles) out of salmon mousse and place on noodles. Add quail eggs. Chives and chervil chopped coarsely and cut the daikonkers from the bed. Sprinkle herbs over salad. Sprinkle the rest of the dressing over it.