We had an Australian film crew over during the year (2006). Multi-Award-Winning broadcaster, author & presenter of all things gastronomic Lynda Milan visited the Connemara Smokehouse and was filmed to be aired on Fresh TV, when they got home rustling up a fine Smoked Salmon Salad!

Serves 2, Cooking time: Less than 30 minutes

Ingredients

• 2 baby cos lettuce, washed and separated
• 200g cooked king prawns, peeled with tails intact
• 200g Connemara Smoked salmon
• 4 pieces lean prosciutto cooked until crisp
• 1/2 punnet cherry tomatoes halved
• 2 organic eggs softly boiled, peeled
• 20g shaved Parmesan cheese
  1 tablespoon chopped parsley

Caesar Dressing

• 1 small clove crushed garlic
• 2 anchovy fillets smashed
• 1 tablespoon lemon juice or white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 teaspoon honey or organic maple syrup
• 200g natural yoghurt with live cultures
• Freshly ground black pepper

Combine the dressing ingredients in a small bowl and set aside.

Arrange cos lettuce in large serving bowls then top with prawns, smoked salmon, prosciutto and cherry tomatoes. Top with a halved boiled egg and garnish with parmesan and chopped parsley. Serve the salad with 2-3 tablespoons of the dressing drizzled over the top.

This entry was posted on Thursday, July 10th, 2008 at 2:28 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.