Salad watercress with tartar smoked and vinaigrette red

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  • Cress: 250 g
  • Cheese special salad: 75 g
  • Smoked trout: 100 g
  • Smoked salmon: 100 g
  • Smoked herring: 100 g
  • Anchovies smoked: 12
  • Red onion: 1
  • Pickles: 2 bottles
  • Yellow bell pepper: 1
  • Egg: 1
  • Capers: 25 g
  • Chives: taste.
  • Virgin olive oil: 100 ml
  • Roe red mullet: 100 g


Boil the egg into boiling water with salt for 10 minutes. Remove and cool under the cold water faucet.

Peel and cut it into cubes. Cut all ingredients in small cubes of the same size, the cheese into triangles and the yellow bell pepper in 12 very small parts. Mix all ingredients in a bowl, except p yellow bell pepper, cheese and anchovies and add a little olive oil. Book.

Wrap the anchovies and pour over a little yellow bell pepper, in the centre.

Then, go to the elaboration of the vinaigrette red: join the mullet roe, vinegar, and olive oil in a bowl and grind until you get a vinaigrette emulsified of red color. Do not add salt, as the roe already have enough.

Then paint the leaves of watercress, previously temperate with the vinaigrette, on one side of the dish. Place a spoonful of red and roe around the triangles of cheese salad.

By your side, have a mold oval and fill with the tartar, desenformando after a few moments.

Garnish with a sprig of green onion.

To finish, spicing it up the salad and the plate with the vinaigrette.

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