Smoked Salmon Salad
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Smoked Salmon Salad
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Bring something special to the table with this well-loved recipe.
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Ingredients
- Rocket salad
- smoked salmon 3 fresh slices
- black olives pitted
- 1 bunch parsley Medium size. Chopped finely, fresh
- lemon juice or fresh lemon
- extra virgin olive oil EVOO
- table salt
Instructions
- Get your container and pour a small amount of extra virgin olive oil into this so there is a thin layer covering the bottom. This is where you will be able to marinate your salmon dish and allow it to rest.
- Now, place one slice of salmon inside, keeping it to one side where possible.
- Then, place another piece of salmon next to this, in the opposite direction ensuring it is also on top of the oil.
- Pour another dash of extra virgin olive oil over the top (but not too much!), and sprinkle a serve of chopped parsley on top of the salmon.
- Then, squeeze a generous amount of lemon juice over the top of this layer ensuring it will be able to soak up the flavour.
- Next place the third piece of salmon on top, add a small amount of extra virgin olive oil, some more chopped parsley and of course (my favourite) some more lemon juice!
- Now, you should be able to smell the parsley and lemon dancing with the salmon in your container.
- Seal the container and then place it in the fridge. This will give your salmon time to drown in the flavours and will bring out the best of your salmon.
- Leave in the fridge for 2 hours, (you can also prepare this the day before and the flavours will intensify even more), or at the very least, half an hour.
- Now, time to prepare the salad.
- Place the freshly washed rocket into a bowl and add a pinch of table salt, a small amount of extra virgin olive oil and some balsamic vinegar.
- The best way to mix your salad is with your hands, tossing it to ensure it is evenly dressed.
- Next, time for the secret ingredient, black pitted olives! Cut each olive in half, then in half again then into small pieces.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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