TULIP SALAD WITH SMOKED SALMON MOUSSE + RASPBERRY VINAIGRETTE
At a time when the world was struck with tulip fever, this delicate spring flower was worth more than gold. That may no longer be the case, but its beauty still brings us to a standstill and it still has the power to win over a delicate heart.
Recipe and styling by Jan Hendrik van der Westhuizen
Smoked salmon mousse
- 120 g smoked salmon
- 5 Tbsp heavy cream
- 150 gram cream cheese
- ½ lemon
- ½ tsp finely chopped dill
- Salt and pepper
- Add the salmon and the cream cheese to a food processer and process until smooth and combined.
- Pass the mixture.
- Add the lemon, salt and pepper.
- Whip the cream to soft peaks and gently fold into the salmon mixture to create a mousse.
- 100g dry bread crumbs
- 30g butter
- Zest of 1 lime and lemon
- 30g parmesan
- 1 clove garlic grated
- 10g dry cranberries
- In a big pan on low heat melt the butter.
- Once the butter is melted add the bread crumbs and toast till golden brown.
- Take the pan off the heat and add all the other ingredients and mix well.
- Transfer to a try and let cool
- 30ml raspberry vinegar
- 60ml olive oil
- Pinch of salt and pepper
Mix all together well.
- 1 tulip
- 30g fresh pomegranate
- 30g bread crumb mix
- Salmon mousse
- Clean the inside of the tulip by taking out the pollen stems and give it a good wash.
- The take the salmon mousse and stuff the flowers but not too much as you must be able to close the tip.
- Place the tulip on a plate and sprinkle the bread crumbs over as well as the pomegranate. To enhance the presentation, place some of the pomegranate seeds and some salmon mousse dots around the plate.
- Then dress with raspberry dressing