- 1/4 cup pine nuts
- 1/4 cup raisins
- Zest and juice of 1 lemon
- 200g Connemara Smokehouse Roast/Honey Roast Smoked Salmon
- Ground pepper
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 5 ounces baby spinach (about 5 cups), loosely packed
In a small bowl soak the raisins and lemon zest with boiling water (set aside for about 10 minutes). In a non stick frying pan (no oil) gently roast the pine nuts for about 5 to 7 minutes, tossing regularly till they are lightly golden.
Drain liquid from the raisin and lemon zest bowl. Add lemon juice, pine nuts, parsley, and oil. Season with pepper. Stir to combine.
Dividing evenly, make a bed of spinach on each of four plates, flake the roast or honey roast smoked salmon on spinach and finish with drizzling the lemon relish over the top.