Smoked Salmon and Camembert Salad

Smoked salmon and camembert based on rocket based salad bed

Last night, I devised an experimental creation for my Scottish food blog, Smoked Salmon and Raspberry Salad. It worked a real treat, so as I had a quantity of some of the key ingredients leftover, I decided to make a similar (but different in many ways, of course) salad tonight to feature on this blog. I hope you like at least one of the ideas and will give it/them a try for yourself at home.

Rocket (arugula) is washed thoroughly under running cold water

Ingredients (Serves One)

Generous handful of rocket (arugula) leaves
1 tablespoon extra virgin olive oil, plus extra for bruschetta
1 teaspoon balsamic vinegar
3 or four slices from small red onion half
6 to 8 pitted black olives
Salt and black pepper
2 or 3 slices of cold smoked salmon, torn to one inch strips
3 slices of Camembert cheese, halved
1 herb and onion ciabatta bread roll
1 garlic clove, peeled and lightly crushed

Extra virgin olive oil and blasamic vinegar are combined

Directions

Wash the salad leaves in a colander under running cold water and leave for a few minutes to drain. Pour the olive oil and balsamic in to a large bowl and swirl the bowl briefly to combine.

Salad base ingredients are added to vinaigrette

Shake any remaining water from the rocket/arugula leaves and add them to the bowl with the vinaigrette, along with the red onion and black olives.

Salad bed is formed for smoked salmon and camembert

Use your hands to toss the salad through the vinaigrette and lay it in the bottom of a deep serving plate.

Camembert and smoked salmon leftovers

Prepare the smoked salmon and camambert. Roll the smoked salmon strips and tuck in to the salad along with the Camembert, as shown in the photos.

Smoked salmon and camembert arranged on salad bed

Cut the ciabatta roll in half and lightly toast on both sides under a hot grill/broiler. Rub on the cut sides with the crushed garlic clove. Drizle with extra virgin olve oil and season with salt and pepper.

Onion and herb ciabatta bruschetta

Plate the bruschetta at the top of the salad and serve immediately.

Bruschetta is plated with smoked salmon and camembert salad