serves 4
ingredients
350g/12oz sliced smoked
salmon
1 teaspoon Dijon mustard
1 garlic clove, crushed
2 teaspoons chopped fresh dill
2 teaspoons sherry vinegar
4 tablespoons olive oil
salt and freshly ground
black pepper
100g/4oz mixed salad leaves
• Fold the slices of smoked salmon,
making two folds, accordion-style,
so that they form little parcels.
• To make the vinaigrette, whisk the
mustard, garlic, dill, vinegar and
oil together in a small bowl.
Season with salt and pepper.
• Heat a ridged grill pan over a
medium heat until smoking. Add
the salmon parcels, and cook on
one side only for 2–3 minutes until
heated through.
• Meanwhile, dress the salad leaves
with some of the vinaigrette, and
divide between four serving plates.
• Top the salad with the smoked
salmon, cooked side up. Drizzle
with the remaining vinaigrette, and
serve immediately.
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