Place the strawberries, smoked salmon, salad greens and mint in a large bowl.
Whisk oil and vinegar in a small bowl and season to taste.
Drizzle the dressing over the salad and gently toss to combine. Serve with crusty bread.
rg platter w/lettuce & mound smoked salmon in the centre. Arrange beans
-inch row of shaved smoked salmon slices -- Row 4: Layer 4
Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.
easuring cup; cover. Let stand for 30 mins.
Heat oiled
bowl and let stand for 10 mins. Place the plain
go through the whole recipe here, but you can use
ork surface.
Arrange the smoked salmon slices on the cling film
Place black eyed peas, green onions, smoked salmon (drained if necessary) and brown rice in a bowl.
In a separate bowl or measuring cup, add remaining ingredients for Dressing and whisk until creamy looking. Pour dressing over salad and toss.
Cook the pasta according to the package instructions. Add the sugar and 2 tbsp of the lemon juice to a pan of water, bring to a boil and cook the asparagus for about 5 mins.
For the dressing, whisk together the honey, mustard and remaining lemon juice, stir in the dill and season with black pepper.
Drain the pasta and asparagus and rinse under cold water. Mix with the dressing and set aside for about 10 mins. Gently stir in the smoked salmon and lettuce. Arrange on serving plates and serve with the reserved dill.
Heat the butter and saute the apple slices on each side for about 1 min. Remove from the heat, set aside and allow to cool.
Meanwhile, mix the vinegar, marmalade, and sugar then season. Whisk in the olive oil and toss 1/2 with the lettuce. Layer the beet, salmon and apple into 4 stacks. Place each stack on a bed of dressed salad greens. Pour the vinaigrette over the stacks. Garnish with fresh oregano leaves and serve.
usse with bits of pink salmon in it.
Add salt
rom their skins.
Meanwhile, for herb vinaigrette, blend or process
For the fritter mixture, combine the
aucepan of salted boiling water for 20 mins, or until tender
ill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add
Cook pasta in boiling salted water until tender. Rinse under cold water until cool then drain.
Meanwhile, combine salmon in a large serving bowl with arugula, avocado, cucumber, fennel and capers.
To make the lemon-mustard dressing, whisk together mustard, sugar, olive oil and lemon juice. Add to salmon mixture along with pasta and toss to combine.
Place the smoked salmon in a food processor. Pulse until a fine paste forms, without letting it become warm. With the motor running, add the combined cream and cayenne a little at a time, scraping the sides of the bowl occasionally, until light and fluffy. Transfer to a bowl, cover and chill until ready to serve.
Toss the salad with olive oil and lemon juice. Season to taste.
Place a large spoonful of mousse onto each serving plate. Serve with a little salad, a lemon wedge and melba toast.
utter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion
ot the ends) with the smoked salmon so that the pieces just