Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)

Name: Salad of Shredded Greens and Smoked Salmon (Chiffonnade de Saumon)
Yield: 4 servings
Cuisine: French
Ingredients: ½ cup creme fraiche or sour cream; 1 tablespoon lemon juice; ¼ teaspoon hot paprika; 1 head Boston lettuce, rinsed and dried; 4 thin slices smoked salmon, cut into wide strips

By Patricia Wells

Published August 28, 1984

Total Time: 15 minutes
Rating: 4(14)
Comments: Read comments

DURING the last year or so, chiffonnades - greens and vegetables cut into thin slivers - have become increasingly popular, as salads appear more often on menus. At Auberge des Templiers, in Beziers, in the Languedoc region, a chiffonnade of watercress and raw mushrooms was paired with tiny marinated red mullet and monkfish. This recipe comes from Christiane Massia of L'Aquitaine. The dressing can be made a day in advance, then refrigerated, but prepare the rest of the ingredients just before serving time.

Featured in: NEWEST FRENCH CUISINE SIMPLER THAN NOUVELLE

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Ingredients

Yield:4 servings

½ cup creme fraiche or sour cream
1 tablespoon lemon juice
¼ teaspoon hot paprika
1 head Boston lettuce, rinsed and dried
4 thin slices smoked salmon, cut into wide strips

Ingredient Substitution Guide

Preparation

PREPARE DRESSING:
1. Step 1
  In small bowl, combine creme fraiche or sour cream, lemon juice and paprika.
2. Step 2
  Stack several lettuce leaves and, using long chef's knife, cut into fine strips, as if slicing cabbage for cole slaw. Place in large salad bowl and toss with dressing.
3. Step 3
  Distribute lettuce among 4 salad plates and cover each with several strips of salmon. Serve immediately.