This salad came about a little by accident, which, of course, is how all the best things happen. The very lovely people at John Ross Jr sent me some of their rather delicious smoked salmon (it’s traditionally smoked in red brick kilns) and it was in the fridge when I happened to be making a salad and rootling about for something yummy to put in it. I was going to add a poached egg, but then on a whim decided to warm the salmon through and – wow – that little bit of warmth brings out all the glorious, salty, smoky sweetness of the salmon. Do give this a go, it’s rather good (even though I say so myself).
You will need:
1 pack of mixed leaves
1 pack vine tomatoes
1 ball buffallo mozzarella
A couple of packs of John Ross Jr traditional smoked salmon
1 tbsp crème fraîche
Juice of half a lemon
Salt and pepper
A handful of chopped herbs – I used mint and parsley
Arrange the salad leaves, tomato, avocado etc across two plates.
Tear the mozzarella and distribute across the plates
Warm 1 tbsp olive oil in a pan and add the smoked salmon. Gently warm through, just until it begins to break into beautiful pink shards. Remove from the heat and scatter over the salad leaves.
Finally, mix the crème fraîche with the lemon juice, seasoning and herbs and dribble over your salad.
Serve, ideally, in a sunny garden with maybe a hunk of bread and a lovely cold glass of rosé. Divine.