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Asparagus and salmon truffles

Ingrédients

For 6 persons :
2 packets of basmati rice
12 green asparagus
5 slices of smoked salmon
3 tablespoons ricotta cheese
3 tablespoons of breadcrumbs
1 lemon
A few sprigs of dill
1/2 tablespoon of olive oil
Salt and pepper

Présentation

1Peel the green asparagus and steam it for 5 minutes.
2In a salad bowl, chop the salmon and asparagus into large pieces.
3Cook the rice. Once cooked, add it to your salad bowl with the salmon and asparagus. Add the ricotta cheese and a few sprigs of chopped dill.
4Sprinkle with a little lemon juice, salt and pepper.
5Mix everything together and form small truffles (balls) between your hands.
6Dip them in breadcrumbs and a little chopped dill.
7Take a hot frying pan with a dash of olive oil. Fry your truffles for 5 minutes and serve immediately.

Your wine merchant's agreement: CAVAVIN answers your desires with this gourmet agreement to share! Truffles with asparagus and salmon accompanied by the "La Girouette" vintage from Domaine Bellier, a very clear and brilliant white wine offering beautiful floral, mineral and fresh fruit aromas. Typical of Sauvignon, it is an explosion of flavours on the palate evoking exotic fruits, boxwood, citrus and white flowers. We swear you won't be left with a crumb!

https://www.cuisineactuelle.fr/recettes/truffes-aux-asperges-et-au-saumon-350183

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