||Jambon Cru with Smoked Salmon
from Hotel Bouloie in Bussang,
Jambon Cru is French dry-cured ham, roughly equivalent to Prosciutto Crudo from Italy.
Like Prosciutto Crudo, it is sliced paper-thin and served uncooked.
- Green salad leaves
- Jambon cru, sliced paper-thin (the hotel chef will forgive, but if French Jambon cru is unavailable, use Bauern speck from Austria,
Schwarzwald ham from Germany or Prosciutto crudo from Italy)
- Slices of smoked salmon
- Alpine mountain cheese (home-made Bergkase for the purists; Fontina, Gruyère or Walliser will do for everybody else)
- Cherry tomatoes
- Dill, black olives for garnish, your choice
- Freshly ground black pepper
- Extra virgin olive oil
- Wash and dry the salad leaves.
- Place several of the greens on each plate. Neatly arrange slices of smoked salmon and ham on top, draping one over the other in 3D.
- Decorate with corn, cherry tomatoes and slices of cheese.
- Grind a small amount of black pepper over the top, drizzle with olive oil and serve.
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Last updated: November 1, 2010