Ingredients
- 1 pkt Ardshealach hot smoked salmon
- 1 pkt Ardshealach cold smoked salmon
- cucumber, spring onion, red onion, tomato concassé
- pinch of Isle of Skye Sea Salt & freshly milled pepper
- 2 dessertspoons rapeseed oil
- 2 dessertspoons Orkney Bere Vinegar
- hard-boiled quail’s egg
- chives to garnish
Servings:
Instructions
- Finely dice salad ingredients & combine with dressing.
- Place a ring on your serving plate and place a layer of salad topped with flaked hot smoked salmon.
- Remove ring and add slices of cold smoked salmon.
- Garnish with egg and chives. Repeat on second plate.
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