Catherine’s Smoked Salmon Roll Salad – an ‘impress your guests’ make-ahead Starter!

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Here is a lovely light salad starter, impressive enough for any dinner party and so easy to make, especially as you can prepare it ahead.

  I hope you enjoy on it… Boun Appetito!.

 

Smoked-Salmon Roll Salad (Serves 4)

 

FOR THE DRESSING

1 orange, zest and juice

100ml extra virgin olive oil

1 tsp caster sugar

1 tbsp chopped dill

salt and freshly ground

black pepper

FOR THE SMOKED SALMON ROLLS

150g firm cream cheese

3 tbsp natural yoghurt

½ lemon, zest only

3 tbsp finely chopped black olives

1 tbsp chopped capers

1 tbsp chopped chives

2 tsp chopped dill

salt and freshly ground black pepper

200g sliced smoked Irish salmon

200g assorted lettuce leaves, washed and trimmed

4 radishes, thinly sliced

2 oranges, peeled and sliced

4 tbsp capers, drained

To prepare the dressing, put the orange zest and juice in a small bowl, add the oil, sugar, dill, salt and freshly ground black pepper and whisk well.  Check the seasoning, adding freshly ground black pepper and a little salt if needed.

To make the smoked salmon rolls, combine the cream cheese, yoghurt, lemon zest, olives, chopped capers, chopped chives and dill together. Season with salt and freshly ground black pepper. Then lay a piece of salmon flat on a plate, place a spoonful of the seasoned cream cheese at one end, roll up and set aside on a clean plate. Continue with all the salmon slices.

To assemble the salad, place the lettuce leaves, radish and orange slices and capers in a bowl,

Spoon over a little dressing and lightly toss. Transfer the salad to a serving platter and then arrange the smoked-salmon rolls over the leaves. Serve the remaining dressing in a jug on the side.

Boun Appetito!

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Ballyknocken Cookery School, House & Farm
Glenealy, Ashford, Co Wicklow,
A67 X720, Ireland
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