Salar Flaky Smoked Salmon and Yorkshire Feta Cheese with Mixed Leaves, Olive Oil Croutons and Balsamic Reduction.
Smoked Salmon, Parma Ham and Feta salad, with basil-infused olive oil and and olive old croutons.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| n.a. | Smoked Salmon | Salad,Savoury | Uncooked | Less than 30 minutes |
Ingredients
- salad leaves and other salad items
- Salar Flaky Smoked Salmon
- Yorkshire Feta cheese
- olive oil croutons
- basil leaves
- basil-infused olive oil
- balsamic vinegar reduction
- 1 quail’s egg per serving
- 1 cherry tomato per serving
- chopped parsley
Method
Place a small pile of chopped / torn dressed salad leaves of your choice (include wild rocket if you can) with other diced salad items on a plate.
Scatter pieces of Salar Flaky Smoked Salmon, Yorkshire Feta cheese and olive oil croutons randomly over the heap, adding some torn basil leaves.
Sprinkle with basil-infused olive oil and drizzle a circle of the olive oil round the side of the plate and decorate this with dots and dashes of balsamic vinegar reduction.
Finish with an end-shoot of basil on top, and a hard-boiled quail’s egg and a cherry tomato, both halved and placed with equal spacing around the edge.
Finally, scatter freshly chopped parsley around the rim of the plate.
