Pappadum with smoked salmon and Black Truffle Mayonnaise

Ingredients

  • 4 pappadums
  • 100g Butter lettuce
  • 200g smoked salmon
  • 1 red onion
  • 40 ml White wine vinegar
  • 20g of sugar
  • Dill for garnish
  • Jean Bâton Black Truffle Mayonnaise
made with view product available at
Preparation time:
30 minutes
Number of people:
4 people
  1. Cut the red onion into rings. Mix the white wine vinegar and sugar.
  2. Place the onion rings in the vinegar, sugar mixture and soak for 15 minutes.
  3. Fry the pappadums on both sides in a dry skillet until crispy.
  4. Place a few lettuce leaves on a plate. Spread the pappadum with a small layer of truffle mayonnaise and place on top of the lettuce.
  5. Top the pappadum with a little lettuce and divide the smoked salmon among the 4 pappadums. Top the salmon with a few drained red onion rings.
  6. Garnish the pappadums with a sprig of dill and a few tufts of Black Truffle Mayonnaise.

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