Title: Smoked Salmon Salad with Angostura Dressing
Categories: Salad Shell Entree Smoke Salmon
Yield: 4 Servings
| 1 | sm | Side of smoked salmon |
| 1 | | Or 2 bulbs fennel, coarse |
| | | Outer leaves removed |
| | | And bulb sliced very thinly |
| 3 | | Lebanese cucumbers, seeded |
| | | And cut in fine julienne |
| | | Salt and freshly ground |
| | | Pepper |
| | | DRESSING: |
| 1/2 | c | Light olive oil |
| | | Juice of 1/2 lemon or more |
| | | To taste |
| 1 | ts | French mustard with seeds |
| 2 | ts | Angostura aromatic bitters |
| | | Salt and freshly ground |
| | | Pepper |
Arrange 5 slices of smoked salmon on each serving plate. Combine all the
dressing ingredients. In separate bowls, toss the fennel and cucumber with
salt and pepper and some dressing Arrange a pile of fennel on top of the
salmon, then a pile of cucumber, grind over some pepper. Serve at once. Bon
Appetit - Exec.Chef Magnus Johansson