This salad is delicious, Smokey buttery salmon, salty capers and zingy preserved lemon. I used my pickled radish for the sweetness but to be fair gherkins or cornichons would work just as well. I love preserved lemons I like to keep a jar on the go as they take 4 weeks to-preserve. It is really worth it though as you get a massive jar and they last for over a year. I also did a load of fridge pickles to get me through the winter again they are so handy and add a really nice sweetness to salads.
Ingredients (serves 2)
- 100g smoked salmon
- Small bag salad leaves
- ½ preserved lemon, roughly chopped
- 2 tbsp capers, drained
- 8 pickled radish (recipe here) or cornichons
- Drizzle of extra virgin olive oil
Directions
- Assemble the salad by adding the salad leaves between 2 bowls. Tear over the salmon and top with the preserved lemon, capers and radishes. Finish off with a drizzle of good quality olive oil. Enjoy
spaulyseasonalservings.com 