- 8 slices smoked salmon
- Mixed lettuce leaves, shredded
- 50g (2 oz) fresh spinach leaves
- 100ml (4 oz) sunflower oil
- 1½ tablesp. balsamic vinegar
- ½ tsp. fresh lemon juice
- Salt and black pepper
Make equal-sized mounds of lettuce on four starter plate. Drape two smoked salmon slices over each mound. Blend or liquidise together the spinach, oil, vinegar and lemon juice. Season with salt and black pepper.
Warm each plate of smoked salmon in the hot oven for a minute. Pour dressing over and around the salmon mounds and serve.
Drimcong House Restaurant,
Moycullen, Co. Galway