When it is scorching outside you need an easy, healthy & quick dinner. Try this really simple recipe as is or use it as inspiration for other deconstructed summer salads! And don’t forget to serve it with a cold glass of your favourite white wine.
Deconstructed smoked salmon salad, serves 2
100g – 200g (oak) smoked Norwegian salmon ribbons (the amount used depends on your budget & appetite) (I get mine at Woolies)
A big handful of green beans, trimmed
Two teaspoons of caper berries, drained
Zest & juice of ½ a lemon (keep other half for serving)
About 10 thin slices of cucumber
3 tablespoons of cream cheese
3 tablespoons of good quality mayonnaise
Dill (fresh or freeze dried)
3 – 4 potatoes or crusty bread
For serving: a beautiful platter / wooden board
Preheat the oven to 190°C. Wash your potatoes, poke each one several times with a fork. Rub the potatoes with olive oil, salt & pepper to taste & pop them in the oven for about an hour; then set aside to cool. (You can also boil your potatoes or serve the salad with some crusty bread.)
Blanch the green beans by boiling it in a large stock pot of well salted boiling water. Do so for only two minutes; drain the beans & place in a bowl of ice water to stop the beans from cooking.
Mix the mayo & cream cheese together, season to taste. Also add the zest & juice of one lemon, & finely chop some chives in. Roll your salmon ribbons into ‘roses’.
Now it is time to place all the elements of your deconstructed salad on a serving platter or wooden board. Serve & enjoy with a glass of wine (like this yummy one).