Crayfish and smoked trout salad

A recipe devised by Didier Peschard of the hotel restaurant Le Relais du Gué de Selle in Mézangers

  • Salade à l'écrevisse et truite fumée - restaurant le Relais du Gué de Selle à Mézangers

    Salade à l'écrevisse et truite fumée - restaurant le Relais du Gué de Selle à Mézangers

    © Photo : Mayenne Tourisme

Serves 4
- 4 small slices of smoked trout
- 32 crayfish or 8 crayfish tails per person
- 4 tomatoes
- 2 spoonfuls of whipping cream
- ½ bunch dill
- ½ lemon
- Salad leaves (lettuce, frisée, batavia, lamb’s lettuce)
- Vinaigrette (salt, pepper, cider vinegar, olive and hazelnut oil)

Method
Rinse and trim the lettuce.
Make the vinaigrette.
Cook the crayfish in a court-bouillon.
Whip the cream with a little salt and finish with the lemon juice and chopped dill.
Arrange a pile of dressed salad leaves on each plate.
Place the crayfish tails and quartered tomatoes around the salad.
Dress one side with the dill cream.
Place the slice of smoked trout on the salad leaves.
Garnish with the remaining dill.

More info

  • Le Relais du Gué de Selle
  • Route de Mayenne, D7
  • 53600 Mezangers
  •  +33 (0)2 43 91 20 00
  • E-mail
  • Website

Ouvrir la carte interactive

logo-TetH-4