Summer Smoked Salmon Salad

METHOD

Step 1

Arrange the Tassal Premium Selection Smoked Salmon slices on a shallow long serving platter with slices overlapping.

Step 2

Sprinkle the pomegranate seeds and capers over the salmon.

Step 3

Arrange the radish, beetroot and onion over the smoked salmon decoratively.

Step 4

Finally garnish with pickled ginger and micro herbs.

Step 5

Dress with vinaigrette or simply a squeeze of lime when serving.

Ingredients:

1 x 180g Tassal Premium Selection Smoked Salmon
1 bunch baby radish, washed & thinly sliced
1 bunch baby beetroot, cooked, peeled & cut into tiny wedged
1 small red onion, finely sliced
2 tbsp tiny caper
1 ripe pomegranate, seeds removed
50g pickled ginger slices, to garnish
Handful micro herb, to garnish
100mls vinaigrette, to serve