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 or cold pressed Irish rapeseed oil
Juice from ½ a lemon
Juice from ¼ an orange
Black pepper

To serve:
Melba toast or sliced, toasted baguette
Lemon wedges

1. In a bowl, combine the salmon, herbs and red onion. Stir to combine well.
2. Add the oil, lemon juice, orange juice and a generous crack of black pepper. Mix together well and divide between two serving plates.
3. Serve immediately with Melba toast and lemon wedges.
   

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Per serving: 377kcals, 27.8g fat (4.5g saturated), 4.2g carbs, 1.6g sugars, 28.4g protein, 0.8g fibre, 3.01g sodium

TOP TIP
Why not make your own Melba toast for a personal edge to this impressive starter?