A delicious, light starter to a festive meal. This salad can also be made with smoked trout in place of the salmon which works equally well.
5 slices of white bread
oil for frying
a selection of mixed salad leaves
225 g – 8 oz Smoked Salmon
100 ml Olive Oil
40 ml Red Wine Vinegar
1 Crushed Garlic Clove
1 teaspoon Dijon Mustard
1 teaspoon Runny Honey
1 teaspoon Chopped Parsley
Salt and Pepper
To make the dressing place all the ingredients into a screw-topped jar and shake until well combined. Season to taste.
Take a small star cutter and cut stars out of the slices of bread. Heat the oil in a large heavy based pan and quickly fry the stars in batches until golden brown. Place on kitchen paper to drain and set aside.
Wash the Salad leaves and shake dry. Set aside.
Cut the salmon into strips.
Arrange the salad leaves on plates and scatter the Parmesan shavings over. Arrange the strips of salmon on top and drizzle with dressing. To complete place the star shaped croutons over the top along with a wedge of lemon before serving.
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