Ingredients
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a dozen radishes
- 4 new carrots
- 4 spring onions with their stems
- 1 early turnip
- 100 g fresh shelled peas
- 1 organic lime
- 2 tablespoon(s) of hazelnut oil + 1 drizzle for finishing
- 80 g fresh cream
- 4 slices of smoked salmon
- 30 g crushed hazelnuts
- 1 handful of young shoots
Preparation
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Clean the radishes, cut them into thin strips. Peel the carrots, onions and turnip. Also cut them into thin strips.
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Cook the peas for 12 minutes in a pan of boiling salted water. Drain them and rinse them under ice water.
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In a salad bowl, pour the lemon juice, zest, add the hazelnut oil and crème fraîche. Salt, pepper.
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Divide the vegetables over 4 plates. Drizzle with hazelnut oil, then arrange the slices of smoked salmon, the crushed hazelnuts and the young shoots. Serve with the creamy sauce.
