Serves 4-6 as a Starter
3 potatoes sliced and cooked in salted water
1 small celery heart, leaves picked
4 sprigs fresh thyme
1 red witlof
¼ red onion
20ml red wine vinegar
½ lemon juice
200g hot smoked salmon
10 cooked Australian prawns, peeled
Slice the red onion and place into a small bowl and season with a little salt and pepper and a pinch of sugar. Drizzle over a little oil and a good splash of red wine vinegar. Set aside and allow to pickle.
On a large platter or bowl arrange the cooked potato slices. Drizzle with a little olive oil and season with salt and pepper. Sprinkle over fresh thyme leaves then spoon over a little mustard dressing. Break over the salmon and arrange the prawns. Spoon over a little more of the mustard dressing. Sprinkle over the onions, capers and celery leaf and a few witlof leaves. Drizzle over a little more dressing.
In another bowl toss the rocket leaves with a little lemon juice a drizzle of oil and salt and pepper and pile onto the centre of the plate. Enjoy this easy, light summer salad.
1 tablespoon Dijon mustard
60ml olive oil
salt and pepper
1 lemon juiced
Combine together; adjust seasoning to taste and set aside.