Smoked salmon stack

Smoked salmon stack

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 round pita breads
olive oil
baby rocket leaves or watercress
12 slices smoked salmon
2 lebanese cucumbers, cut into thin matchstick strips
slices pickled pink ginger

Dressing

Quantity Ingredient
1 tablespoon rice wine vinegar
2 teaspoons light soy sauce
1 teaspoon grated fresh ginger or wasabi
2 tablespoons peanut oil
1 tablespoon sesame oil

Method

  1. Brush the pita bread rounds with olive oil and cut into 15 mm strips. Grill until pale golden. Turn and brush the other side with the oil, grilling until the second side is just golden. Cool and store airtight until ready to serve. Arrange 4 or 5 toasted pita strips on each of 6 dinner plates in a stack to form a base for the salad. On top of each, arrange first the baby rocket leaves, then 2 salmon slices, curled attractively and halved first if large, the strips of cucumber and a few slices of pickled ginger. Lastly, drizzle the dressing over each. Serve immediately.
  2. dressing : Combine the vinegar, soy sauce and ginger in a bowl. Gradually whisk in the oils. Let the ingredients sit and infuse until ready to serve.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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