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Smoked Salmon And Apple-Fennel Coleslaw Paired With Cupcake Sauvignon Blanc

Ingredients
For the dressing:
  Sour cream 2 Tablespoon
  Red wine vinegar 2 Teaspoon
  Horseradish 2 Tablespoon
For the salad:
  Parsley 1 Tablespoon, dice
  Sweet onion 1 Medium, dice
  Fennel 30 Gram, shave
  Apples 1 Medium, slice
  Belgian endives 2 Tablespoon, slice
  Salt To Taste
  Pepper To Taste
  Smoked salmon slice 3 Medium
Directions

MAKING
1. For the dressing: In a bowl, mix together the sour cream, red wine vinegar and raw horseradish.
2. Add the parsley, sweet onion, fennel, apples, belgian endive, salt and pepper and toss well together.
3. Lay out the smoked salmon and roll into a rose shape.

SERVING
4. Plate the salad and lay the rolled smoked salmon over it. Garnish with cherry tomatoes and parsley and serve with a good Sauvignon Blanc wine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Mixing
Ingredient: 
Salmon
Interest: 
Gourmet
Drink: 
Wine
Preparation Time: 
25 Minutes
Servings: 
1

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