Smoked Salmon with Bitter Apple and Carpaccio
Smoked Salmon with Bitter Apple and Carpaccio
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Mediterranean
Smoked Salmon with Bitter Apple and Carpaccio
Ingredients
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200g Inverawe Smoked Salmon
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1 small cooking apple
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Large handful prepared frisée lettuce
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Juice 1 lime
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1 tbsp Scottish Heather Honey
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1 tbsp wholegrain mustard
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Salt and freshly ground black pepper
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45ml fresh apple juice
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Lime wedges to serve
Directions
Wash and dry the apple.
Halve and remove the core and then slice very thinly and place in a bowl, toss in the lime juice to prevent from browning.
In a small bowl, mix the honey, mustard seasoning and fresh apple juice together.
Arrange the lettuce and apple slices (retaining the lime juice) and season with black pepper.
Mix the reserve juice into the dressing and drizzle over the salad.
Serve with smoked salmon and lime wedges.