Amuse gueule with Tuna
Prep: 20min
|
Servings: 20
|
Cook: T0S
A delightful amuse-bouche featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 20 field salad leaves
- 1 roasted nori sheet
- 400 g fresh salmon fillet
- 100 g mayonnaise (tube)
- Cress (for garnish)
Instructions
-
1.
Wash the field salad leaves and spin dry. Cut the nori sheet into 20 squares. Pat the salmon fillet dry and cut into 20 cubes.
-
2.
Place one piece of nori on each field salad leaf and top with a salmon cube. Spray a dab of mayonnaise over it (from the tube or using a squeeze bottle with a small star tip) and add a few cress leaves for garnish. Serve as soon as possible, since the nori softens quickly.
