|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|
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|
|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|