This delicate blend of smoked salmon, fresh vegetables, fruit and nuts in a creamy mayonnaise dressing makes a superb summer lunch or dinner, served with hot crusty rolls and butter. It should be served in smaller quantities than most salads, as it is very rich.
1 lb. smoked salmon, sliced approximately
½ inch thick and cut into strips
2 eating apples, cored and chopped
2 oz. chopped walnuts (optional)
2 small avocados, halved, stoned, peeled and chopped
4 medium-sized tomatoes, chopped
4 spring onions , finely chopped
1 large green pepper, white pith removed, seeded and cut into thin strips
2 medium-sized cooked potatoes, peeled and cubed
1 tablespoon finely chopped fresh chives
4 fl. oz. mayonnaise
2 fl. oz. double cream
2 tablespoons lemon juice
1 teaspoon salt te? spoon black pepper
½ teaspoon cayenne pepper
1 teaspoon paprika
6 round, flat lettuce leaves, washed and shaken dry
2 small bunches mustard and cress, washed and shaken dry
6 large radishes, cut into flower shapes 2 lemons, cut into thin wedges
Place all the salad ingredients in a large mixing bowl and set aside while you make the dressing.
In a small mixing bowl, using a wooden spoon, beat the mayonnaise, cream and lemon juice together. Add the salt, pepper, cayenne and paprika and beat the dressing until it is thoroughly combined. Pour it over the salad and toss well with two large spoons. Chill the salad in the refrigerator for 30 minutes.
Line the bottom of a chilled serving platter with the lettuce leaves. Spoon the salmon mixture into the centre and garnish with the cress, radishes and lemon wedges. Serve immediately, or chill in the refrigerator until needed.