It’s fruity like rhubarb, tarty like lemon and green like spinach. Spring sorrel has an absolutely amazing complex flavour. And it’s wonderful pairing for fatty salmon and avocado. Salmon-sorrel combo was invented by legendary nouvelle cuisine pioneer Pierre Troisgros. His famous recipe “Salmon in sorrel sauce” now became a classic.
I really enjoy spring sorrel this season, we have such a wonderful bush of sorrel in our garden. It has dull color when cooked, so I decided to use raw sorrel. The salad turned out fabulous, hope you will enjoy it too!
Hot Smoked Salmon Salad with Sorrel Dressing. Low Carb, Keto-friendly Recipe.Course: Lunch, Dinner, Keto-friendly, Low Carb recipeCuisine: French, classicDifficulty: Easy
200g hot smoked salmon
1 head of cos lettuce, washed, drained
1 ripe avocado, sliced, drizzled with lemon juice
nasturtium leaves and flowers (its peppery flavour goes well here)
- Sorrel vinaigrette dressing:
1/2 cup extra virgin olive oil
30 g sorrel
a few sprigs of parsley
1 teaspoon grated lemon zest
juice of half lemon
2 teaspoons Dijon mustard
1/4 teaspoon fine salt
- Mix all ingredients for dressing in a high-speed blender.
- Arrange cos lettuce leaves, avocado slices and salmon on serving platter. Drizzle with sorrel dressing, garnish with nasturtium flowers and leaves. Enjoy!