Smoked Salmon, Rocket, Avocado and Caper-berries Salad
This makes for a lovely starter, brunch, lunch or light supper. Ready in 5 minutes and DELISH!
200–400 grams pre-sliced smoked salmon, preferably wild or organic
Small bunch rocket, washed and spin-dried
Squeeze of lemon juice
4 cherry tomatoes cut in half
Good quality extra virgin olive oil to drizzle
Edible flowers to garnish (opt)
Seasoning of sea-salt and finely crushed peppercorns
Extra virgin olive oil for drizzling (the best quality that you can afford)
Stone and peel the avocados, cut into thin slices and squeeze over lemon juice.
Twist and fold the smoked salmon pieces with the rocket, arrange on serving plates, lightly fan the avocado opposite the salmon.
Top salmon with caper-berries and arrange cherry tomato on each plate. Lightly season and garnish with edible flowers if using. Finish off with a light drizzle of olive oil. Serve at once.
Serve with homemade brown soda or purchase McCambridge Wholemeal soda bread or McCambridge wholemeal GF soda bread.
Smoked salmon can vary enormously in quality. Supermarket smoked salmon is generally massed produced using intensively farmed fish. Try and source wild or organic from a small artisan producer if possible.
Irish organic salmon (also farmed) is widely known as being among the best in the world. It is fished from a sustainable source, and due to the conditions of the wild clear waters of the Atlantic Ocean, it has a much firmer texture.
In Ireland you need a licence to fish for wild salmon. The fishing season is generally April to September.