When it’s really hot outside, no-one wants piping hot food for lunch!
This simple, classy, cold salmon/trout salad is the perfect way to enjoy the summer heat while sipping on a fabulous glass of Spier 21 Gables Sauvignon Blanc.
You can also use hot smoked trout (cooled, flaked) for this salad – find it in the fish deli section of most good supermarkets.
Salmon salad with fennel, ricotta, capers, and cucumbers
Prep/cooking time: 10 minutes
Serves 4
Ingredients:
1 bunch watercress leaves, rinsed
½ cucumber, peeled into ribbons with a peeler
1 fennel bulb, finely cut/shaved
200g cold smoked salmon or trout ribbons
100g ricotta cheese, crumbled
A handful capers
Fresh lemon juice
Extra virgin olive oil
Method:
- Freshly ground black pepper and salt, to taste
- On a large salad platter (or on four individual plates).
- Assemble the watercress leaves, then top with cucumber, fennel, salmon/trout, ricotta and capers.
- Drizzle with lemon juice and olive oil, then season to taste with salt and pepper.
- Serve immediately with a glass of Spier 21 Gables Sauvignon Blanc.
