French Charcuterie Plate with Salmon (Salade Terre et Mer)
Jill Colonna
An easy 'Terre et Mer' Salad, where land and sea meet on a French charcuterie plate with Corsican cured ham, smoked salmon and a green salad with apple and beetroot. Made in under 30 minutes.
8-12thin slicescharcuterie* (see notes)(Lonzo, Coppa, or other cured ham)
8slicessmoked salmon(or smoked trout)
1tart apple (Granny Smith, Ariane)chopped finely
½lemon, juice only(or lime)
1chiogga beetrootchopped finely in strips
3tablespoonolive oilextra virgin
1tablespoonXeres wine vinegar(or white balsamic)
Lettuce of your choice(lamb's lettuce or watercress)
8radisheshalved (optional for decor)
Instructions
Marinade the apple slices immediately in the lemon/lime juice. Prepare the vinaigrette of olive oil and vinegar, whisking together. In another bowl, marinade the raw thin beetroot slices in a tablespoon of it.
Prepare the plates with charcuterie slices on one side, smoked salmon on the other side and in the middle, place the lettuce leaves and top with vinaigrette, fleur de sel salt, a few turns of the peppermill, plus the beetroot and apple slices at the last minute.
Notes
Serve either 2-3 slices of charcuterie and salmon each per person, according to taste. Top with fresh herbs of your choice and serve with either a crusty baguette or oatcakes.Here I add mini beetroot and horseradish savoury macarons (recipe in my first book, Mad About Macarons)
Keyword charcuterie board ideas, charcuterie plate, land sea, meat and fish, protein salads