When it’s really hot outside, no one wants piping hot food for lunch! This simple, classy, cold salmon/trout salad is the perfect way to enjoy the summer heat while sipping on a fabulous glass of Spier 21 Gables sauvignon blanc.
INGREDIENTS
• 1 bunch watercress leaves, rinsed
• 1/2 cucumber, peeled into ribbons with a peeler
• 1 fennel bulb, finely cut/shaved
• 200 g cold-smoked salmon or trout ribbons
• 100 g ricotta cheese, crumbled
• a handful of capers
• fresh lemon juice
• extra virgin olive oil
• freshly ground black pepper and salt, to taste
You can substitute salmon with hot smoked trout (cooled, flaked) for this salad – find it in the fish deli section of most good supermarkets.
INSTRUCTIONS
Serves 4, prep/cooking time: 10 minutes
On a large salad platter (or on 4 individual plates), assemble the watercress leaves, then top with cucumber, fennel, salmon/trout, ricotta and capers. Drizzle with lemon juice and olive oil, then season to taste with salt & pepper.
Serve immediately with a glass of Spier 21 Gables Sauvignon Blanc.
Recipe by Ilse van der Merwe
Picture: Tasha Seccombe
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