Serves 2
300g Burren Smokehouse Organic Cold Smoked Salmon, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh chives, snipped
¼ red onion, very finely chopped
3 tbsp extra-virgin olive oil
½ lemon juice
¼ orange juice
Black pepper
To serve:
Melba toast or sliced, toasted baguette
Lemon wedges
300g Burren Smokehouse Organic Cold Smoked Salmon, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh chives, snipped
¼ red onion, very finely chopped
3 tbsp extra-virgin olive oil
½ lemon juice
¼ orange juice
Black pepper
To serve:
Melba toast or sliced, toasted baguette
Lemon wedges
- In a bowl, combine the salmon, herbs and red onion. Stir to combine well.
- Add the oil, lemon juice, orange juice and a generous crack of black pepper. Mix together well and divide between two serving plates.
- Serve immediately with Melba toast and lemon wedges.
Note: Cold pressed Irish rapeseed oil can be used as an alternative to extra-virgin olive oil, if you wish.
Per serving: 377kcals, 27.8g fat (4.5g saturated), 4.2g carbs, 1.6g sugars, 28.4g protein, 0.8g fibre, 3.01g sodium