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White Truffle Smoked Salmon and Cannellini Bean Salad


Preparation: 30 minutes  /  Cooking: 30 minutes


  • White Truffle Smoked Salmon and Cannellini Bean Salad. Starter for 4
  • Ingredients
  • 100 g dried cannellini beans
  • 300 ml whole milk
  • 300 ml vegetable stock
  • 1 bouquet garni (1 sprig thyme, 3 sprigs flat-leaf parsley, 1 sprig rosemary, 2 bay leaves)
  • 100 g smoked salmon
  • 25 g white winter truffle (half grated finely, half shaved)
  • 3 tablespoons extra virgin olive oil
  • Flat leaf parsley to garnish
  • Salt to taste


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  1. Preparation:
  2. Soak the beans in water overnight.
  3. Place beans, milk, stock, and bouquet garni in a large saucepan.
  4. Bring to the boil and simmer covered for about 1 hour until just tender.
  5. You may need to add a little more water.
  6. Drain, remove bouquet garni and cool to room temperature.
  7. For the dressing, combine the grated truffle and olive oil and refrigerate overnight, season to taste.
  8. To serve toss the cooked beans in half the white truffle dressing and spoon a small mound onto each plate.
  9. Fan out the smoked salmon slices and drizzle with the remaining dressing.
  10. Shave the remaining white truffle over the beans and salmon.
  11. Garnish with parsley and serve.

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