Smoked Salmon Salad

Smoked Salmon Salad

Smoked salmon salad! Most people I know love smoked salmon. It is definitely an ingredient to keep in your fridge or freezer if you own a guesthouse. People love it with breakfast- as Eggs Benedict or on a Croissant, for lunch and even for a starter idea. This smoked salmon salad is again the basic salad and then you add the rest to make it a smoked salmon salad.The dressing with this particular salad is really delicious and round this beautiful salad off. I used to make this delicious salad as a starter while still working at Augusta Kleinbosch Guest Farm. We had group from the Wellington Wine Walk and because Kleinbosch had so many guava trees as well this salad came in as a great idea. We used to tell the guests a little bit of history about the farm while serving the Smoked Salmon Salad as a starter. We also used this salad to serve to our German groups when they have just arrived straight from the airport and came by car to Augusta Kleinbosch. Smoked salmon is a very good source of Omega 3- something great about fish! Due to a higher selling price, smoked salmon is also like Parma ham seen as a delicatessen. Light crisp dry wines goes well with smoked salmon or a good quality champagne. If you are so lucky to have avocado pear in season, it would be great to add it to this delicious smoked salmon salad.

Serves: 4 Prep time: 25 Minutes Cook time: 0 Minutes Ready in: 25 Minutes

Nutrition: Calories 166 Carbs: 6g Protein: 16g Fat: 9g

180 g or 1 COS lettuce
1 handful rocket
6 cherry or Roza tomatoes, ½ red pepper, sliced
2 stalks celery, sliced thinly
4-6 slices cucumber, ¼ red onion, sliced
4 fresh guavas, sliced -OPTIONAL
¼ avocado, sliced
½ mango, sliced - OPTIONAL
100g smoked salmon, rolled
a few capers, drained
1 Tablespoon fresh dill
12 dollops of cream cheese - 3 per person
3 Tablespoons orange juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
Arrange all the ingredients for the salad on a platter.
Combine the orange juice, olive oil and red wine vinegar together and whisk well.
Pour over the salad.
Garnish with beautiful eatable flowers.
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