AND SMOKED SALMON MILLE-FEUILLE
recipe for Tomato and Smoked Salmon Mille-feuille with Black
Olive Vinaigrette comes from the We Care, You Enjoy
Under the slogan “We Care, You Enjoy”, two Spanish organisations
HORTYFRUTA (The Interprofessional Organisation for the Fruits
and Vegetables of Andalusia) and PROEXPORT (Association
of Fruit and Vegetable Producers-Exporters in the Region
of Murcia) are promoting a three-year campaign in Germany,
Austria and the United Kingdom with the two-fold aim of
boosting buyers' trust in European-grown vegetables and
increasing their consumption in European homes, especially
among young people, children and the elderly.
We live in a society marked by everyday stress, a heavy
workload, lack of physical exercise and very little free
time to enjoy such important things as the family, friendship
and nature. All these factors have a negative impact on
our health. Faced with these problems, eating vegetables
is an easy, healthy and ready solution that allows you to
enjoy all the benefits vegetables are known to provide against
a sedentary lifestyle and inject a welcome dose of vitality
Fresh vegetables are amongst the few foods that still remain
natural today. We eat them in their natural state, fresh
from the fields or with minimal processing. Vegetables contribute
an exciting variety of shapes, colours, flavours and textures
to our diet and inspire you to create attractive, delicious
and natural dishes you can enjoy with little effort.
healthy twist to those traditional smoked salmon treats,
this recipe is perfect for entertaining - whip up this refreshing
starter for unexpected guests."
4 red tomatoes (not too ripe)
250g of smoked salmon
Salt and Pepper
A bunch of rocket washed and drained
For the vinaigrette:
100g black olives
1 spring onion
tomatoes into thin slices. Season with salt and pepper.
the mille-feuille, layering thinly sliced tomato and salmon
interspersed with rocket.
For the vinaigrette: mix one part vinegar to four parts
oil, season with salt and pepper, then add chives, olives
and onion diced very finely.
Carefully, serve the mille-feuille on plates and divide
the vinaigrette on top, garnish with chives.
on guests taste, this recipe also can be made with
smoked cod, giving an exquisite result.
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