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Smoked salmon Caesar
Smoked salmon Caesar
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Ingredients:
  • 4 rashes of rindless bacon
  • 12 thin slices baguette
  • 2 garlic cloves
  • 40.00 ml grated parmesan cheese
  • 2 baby cos lettuce
  • 200.00g smoked salmon
  • 2 hard-boiled eggs, roughly chopped
  • Parmesan shavings, to serve
  • 40.00 ml roughly chopped chives
  • 200ml creme fraiche
  • 1 tsp tomato puree
  • 50g anchovy fillets, optional
  • 1 large lime, juiced
Instructions:
  • Preheat your oven to 170°C.
  • Arrange the bacon slices on a baking tray and bake them until perfectly crisp, about 10 minutes. Let them cool on the side.
  • 1. Line a baking tray with bread slices and brush them with oil. Bake for 15 minutes until golden. 2. Take the tray out of the oven and rub the toasted bread with whole garlic cloves. 3. Sprinkle the bread with parmesan cheese and return it to the oven for 5 minutes until the cheese turns golden brown. 4. Let the garlic parmesan bread cool before serving.
  • Prepare the lettuce by discarding the outer leaves and tearing the inner leaves into bite-size pieces in a bowl. Tear the salmon into thin strips and sprinkle them among the lettuce. Break the bacon into chunks and mix it with the egg.
  • For the dressing, combine the ingredients, 60ml (1/4 cup) warm water, and a touch of cracked black pepper in a food processor. Blend until smooth. Adjust consistency with water if needed. Pour over the salad, mix well, and top with parmesan shavings and chives for a delightful finish.
  • Garnish with the parmesan toasts before serving.

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