| Smoked salmon and parsley salad with
baby caper and parsley dressing
|
By Mark Easton
Ingredients
(Serves 4 as a starter)
150 g (5 oz) smoked salmon
150 g (5 oz) cooked prawns
250 g (9 oz) baby salad leaves
2 tbsp parsley, chopped
50 g (2 oz) baby capers
50 ml (2 fl oz) extra virgin olive oil
25 ml (1 fl oz) lemon juice
Freshly-ground black pepper
Place the smoked salmon flat onto a serving plate, then pile the prawns on the centre. Arrange the mixed leaves over the prawns.
Mix together the rest of the ingredients and drizzle over the dressing.
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