ingredients

4 slices of Salmon au Naturel
300g green cabbage
1 new white onion (about 40g)
1 tomato (kumato)
1 tablespoon of Banuyls vinegar (or balsamic)
4 tablespoons sunflower oil
1 tablespoon of olive oil
Some poppy seeds (for decoration)

Steps

Step 1

Boil a pan of salted water.
In the meantime, chisel the cabbage very finely and then immerse it in boiling water for 3 to 4 minutes.
Cool immediately to keep the fondant and crunchy cabbage.

2nd step

Squeeze the puffs in a towel or paper towel to dry them.

Step 3

Finely chop the white onion again.

Step 4

Cut the tomato into wedges and remove the pips, then cut them into slices lengthwise.

Step 5

Make a vinaigrette dressing by mixing vinegar, sunflower oil and olive oil.

Step 6

Cut 2 slices of Unsweetened Natural Salmon in slices and add to the cabbage and 2/3 of the tomato. Keep the other 2 for training. Season the mixture.

Step 7

Divide the mixture into 4 small salad bowls and decorate with the remaining tomatoes.

Place ½ thinly rolled salmon slice over each salad.

Sprinkle some poppy seeds. Serve very fresh!