Palm Hearts with Salmon Recipe
Ingredients
| Hearts of palm | 1 Can (10oz) | |
| Wine vinegar | 1 1/2 Tablespoon | |
| Oil | 3 Tablespoon | |
| White wine | 3 Tablespoon | |
| 8 thin slices smoked salmon | ||
| Mayonnaise | 5 Tablespoon (Sauce) | |
| Paprika pepper | 1 Teaspoon (Sauce) | |
| Tabasco sauce | 1/2 Teaspoon (Sauce) | |
| Green pepper | 1 Tablespoon, chopped (Sauce) | |
| Pepper red | 1 Tablespoon, chopped (Sauce) | |
| Chives | 1 Tablespoon, chopped (Sauce) | |
| 1 tablespoon chopped beets | ||
| Wine vinegar | 3 Tablespoon (Sauce) | |
| Sour cream | 3 Tablespoon (Sauce) | |
| Sugar | 1/2 Teaspoon (Sauce) | |
| Truffles | 1 Tablespoon, chopped (Garnish) | |
Directions
Drain the palm hearts.
Mix the vinegar with the oil and wine, pour over the palm hearts and leave, covered in the refrigerator for 30 minutes to marinate.
Remove from the marinade and wrap a slice of smoked salmon around each palm heart.
Arrange on a dish and sprinkle with the chopped truffles.
Mix the ingredients for the sauce together and serve separately.
Mix the vinegar with the oil and wine, pour over the palm hearts and leave, covered in the refrigerator for 30 minutes to marinate.
Remove from the marinade and wrap a slice of smoked salmon around each palm heart.
Arrange on a dish and sprinkle with the chopped truffles.
Mix the ingredients for the sauce together and serve separately.
Chef
