Smoked Salmon With Horseradish Dressing
Smoked salmon under spring onions, cucumber and coriander drizzled with a yoghurt and horseradish dressing.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Starter | Uncooked | Less than 30 minutes |
Ingredients
- 125g pack Isle of Skye Scottish smoked salmon
- 1 bunch spring onions, trimmed and cut into 1cm pieces
- 1 cucumber, peeled, deseeded and cut into 1cm dice, sprinkled with salt then rinsed
- 20g pack fresh coriander, roughly chopped
- 150g pot natural yogurt
- 1-2 x 5ml spoons creamed horseradish
Method
Pile the smoked salmon onto individual serving plates.
In a bowl combine together the spring onions, cucumber and coriander. Then pile on top of the salmon.
To make the dressing: Combine together the yogurt and horseradish, then drizzle over the salad base and serve immediately.
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