Typical of my husband's island of Corsica is the charcuterie plate. This simple starter version of a Corsican charcuterie plate - an elegant 'Terre et Mer' Salad - is where land meets sea with smoked salmon (or trout), cured hams and a little green salad with apple and beetroot.
8-12thin slicescharcuterie* (see notes)(Lonzo, Coppa, or other cured ham)
8slicessmoked salmon(or smoked trout)
1tart apple (Granny Smith, Ariane)chopped finely
1/2lemon, juice only(or lime)
1chiogga beetrootchopped finely in strips
3tbspolive oilextra virgin
1tbspXeres wine vinegar(or white balsamic)
Lettuce of your choice(lamb's lettuce or watercress)
8radisheshalved (optional for decor)
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.
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, oatcakes or a mini beetroot and horseradish savoury macaron (recipe in my first book, Mad About Macarons)