A lovely different way to serve Smoked Salmon
- Rind On Goats Cheese
- Inverawe Smoked Salmon
- French Salad Dressing
- Grill one to two slices of goat's cheese (the kind with the rind!) per person until brown and bubbling.
- Arrange a bed of mixed salad leaves on each plate, top with 50g Inverawe Smoked Salmon per person and the grilled goat's cheese.
- Scatter with a handful of crisp croutons and some walnut halves.
- Drizzle with a French dressing made with 3 tablespoons olive oil, 1 tablespoon walnut oil, 1 tablespoon wine vinegar and a small crushed garlic clove.
Serve with a hot crusty bread and a good white wine.
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