Recettes du Chef Gilles Laforest

Couscous, Spinach and Hôtel Levesque Smoked Salmon Salad

Ingredients:

For the couscous:

• One (1) liter water
• One (1) tablespoon olive oil
• Two (2) pats butter
• One (1) teaspoon salt
• 200 g couscous

• Shredded spinach (one 12 oz pack)

• Ten (10) oz Hôtel Levesque sliced smoked salmon

• One (1) bunch chives (to taste)

• Salt and pepper

For the dressing:

• Eight (8) oz olive oil
• Juice of one (1) lemon
• One (1) tablespoon sugar
• Salt and pepper
• One (1) tablespoon Dijon mustard (to taste)

Method:

For the couscous:

• Pour the liter of water in a saucepan; add (1) tablespoon olive oil, the two (2) pats of butter and the salt. Bring to a boil, then sprinkle the 200g of couscous over the water and remove from heat. Let stand several minutes, then fluff with a fork.

For the dressing:

• Pour all the ingredients into a bowl and mix well.

Final preparation:

• Once the couscous has cooled, add the sliced smoked salmon, the shredded spinach and the chopped chives, then mix. Season with the dressing (to taste) and transfer to a serving dish or your favorite dishes.

 

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