When planning festive meals, and especially on occasions like Christmas, it is important to mix all-out, filling main courses with light but satisfyingly delicious starters. These smoked salmon turrets are just the ticket! They are not only light and tasty, but also healthy.
We owe this recipe to Margaret M. Johnson from the US. She is the author of eleven cookbooks as well as a food and travel writer who contributes to publications like Intermezzo Magazine, Irish Echo Newspaper and Teatime. She also blogs on her website irishcook.com.
Ingredients for dressing:
2 tbsp fresh lemon juice
2 tbsp fresh lime juice
2 tbsp fresh orange juice
2 tbsp local runny honey
6 tbsp olive oil
2 tbsp chipped chives
Ingredients for turrets:
10oz / 300g mesclun (with frisée) - a mix of young green leaves like endive, chicory, frisee, dandelion greens, lettuce, spinach, sorrel, chard, mustard, arugula, radicchio, chervil
24 slices / ca. 600g of Burren Smoked Irish Organic Salmon, cold smoked
salt and freshly ground pepper to taste
For the dressing, combine all the ingredients in a big bowl and stir until well blended.
To make the turrets, toss the young leaves in the dressing. Lay the salmon slices out on a work surface, fill with the salad and roll up. To serve, stand three turrets up on each of the eight salad plates, and serve.