Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon and Yorkshire Feta Cheese with Mixed Leaves, Olive Oil Croutons and Balsamic Reduction

recipe by Mr Ball, Tarn End House Hotel, Brampton, Yorkshire

salad leaves and other salad items
Salar Flaky Smoked Salmon
Yorkshire Feta cheese
olive oil croutons
basil leaves
basil-infused olive oil
balsamic vinegar reduction
1 quail's egg per serving
1 cherry tomato per serving
chopped parsley

Place a small pile of chopped / torn dressed salad leaves of your choice (include wild rocket if you can) with other diced salad items on a plate.

Scatter pieces of Salar Flaky Smoked Salmon, Yorkshire Feta cheese and olive oil croutons randomly over the heap, adding some torn basil leaves.

Sprinkle with basil-infused olive oil and drizzle a circle of the olive oil round the side of the plate and decorate this with dots and dashes of balsamic vinegar reduction.

Finish with an end-shoot of basil on top, and a hard-boiled quail's egg and a cherry tomato, both halved and placed with equal spacing around the edge.

Finally, scatter freshly chopped parsley around the rim of the plate.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon and Yorkshire Feta Cheese with Mixed Leaves, Olive Oil Croutons and Balsamic Reduction

recipe by Mr Ball, Tarn End House Hotel, Brampton, Yorkshire

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