Chef Ann Cooper
The Putney Inn, Putney, Vt.
Smoked Salmon Salad
Yield: 6 servings
Assorted mixed herbs, whole pieces 3-1/2 cups
Arugula 3-1/2 cups
Lemon juice 2-1/2 ounces
Extra-virgin olive oil 1 cup
Shallots, finely diced 1-1/2 ounces
Sherry vinegar to taste
Salt, pepper to taste
Grain cakes (recipe follows) 12
Smoked salmon 18 ounces
Combine greens; reserve.
Slowly whip lemon juice into oil. Add shallots, vinegar, salt and pepper.
Per portion: Place 2 cakes on plate. Toss greens with dressing; place 3 oz. on top of cakes. Place 3 1-oz. salmon pieces on greens. Drizzle with dressing.
Grain cakes
Yield: 12 2 ounce cakes
Black quinoa 1 cup
Black barley 1 cup
Black lentils 1 cup
Shallots, finely diced 2-1/2 ounces
Olive oil 1 teaspoon
Creme fraiche 1 cup
Eggs 2
Flour 2-1/2 ounces
Cornstarch 2-1/2 ounces
Herbs (equal portions of chervil, parsley, dill and basil), freshly chopped 6 tablespoons
Salt, pepper to taste
Cook quinoa, barley and lentils separately. Reserve.
Saute shallots in oil.
Whip creme fraiche and eggs. Add cooked grains, shallots, flour, cornstarch and herbs; mix. Season with salt and pepper to taste.
Shape mixture into 12 2-oz. cakes. Saute cakes in hot pan with oil; reserve warm until service.