Kohlrabi and Turnip Salad with Wild Salmon and Soft Boiled Egg
2008/06/24 | Massimo Capra
4 portions of wild salmon, poached
1/2 cup celery finely julienned
1 cup carrots finely julienned
2 green kohlrabi peeled, steamed and diced into 1 inch cubes
2 white turnip peeled, steamed and diced into 1 inch cubes
1 red onion cut in rings and grilled
1 large Yukon gold potato boiled, peeled and diced into 1 inch cubes
1 lemon juice
1 ounce olive oil
salt and pepper to taste
- In a bowl combine all the vegetables and dress them with salt and pepper, some lemon juice and olive oil.
- Place a mound of salad in the middle of a plate and top with a filet of salmon, place some of the salsa on top and serve
Salsa for the topping
1 organic egg, hard boiled and grated
1 bunch of green onions julienne
1 tsp grated fresh ginger
1 tbsp chopped capers
olive oil
lemon juice
salt and pepper
- Mix all the ingredients together and taste for correct seasoning (to your liking).
- Add a spoonful over the salmon.
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