Smoked Salmon Wrapped in Avocodo and Rocket Salad
Fried bread, avocado and rocket combine to create this original salmon salad. Organic honey and mustard form the dressing.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Salad | Fry | Less than 30 minutes |
Ingredients
- 6 x 15ml spoons virgin olive oil
- 3 thick slices organic white bread, crusts removed and cut into 1cm dice
- Salt
- 2 organic avocados, peeled and stoned, each cut into 8 wedges
- ½ x 250g pack organic smoked salmon
- 100g pack organic rocket or wild rocket
- Freshly ground organic black pepper
- 5 x 15ml spoons organic honey and mustard salad dressing
Method
Place a frying pan over a moderate heat, add 4 x15ml spoons of oil, and fry the bread until golden and crispy. Drain on kitchen paper and sprinkle with salt.
Wrap the avocado wedges with strips of smoked salmon and put to one side.
In a large bowl, place the rocket, croutons, remaining olive oil. Add seasoning and lightly toss.
Divide the salad between 4 plates and arrange the wrapped avocado on the leaves. Drizzle over the dressing and serve immediately.
