EntreesSalad

Two Salmon Salad with Lemon Mayonnaise (serves 4)

I made a bed of sweetcorn and placed both the cooked Sockeye salmon (used as it isn’t farmed) and smoked salmon topped with anchovies and arranged small potatoes, tomatoes, olives and hard-boiled eggs around them and then sprinkled capers over it all. I took a couple of tablespoons of mayonnaise and added the juice of half a lemon and some lemon pepper to make a dressing.

8 oz. sweetcorn
12 oz. cooked salmon – flaked
2 oz. smoked salmon – cut into small pieces
4 anchovies – cut into small pieces
8 oz. small potatoes – cut in half or quartered if you can’t find really small potatoes
4 hard-boiled eggs – quartered
12 baby tomatoes – quartered
12 black olives – quartered
1 – 2 tbsp. capers
2 tbsp. mayonnaise
Juice of half a lemon
Lemon pepper

Put cooked sweetcorn in a layer on the bottom of a serving dish.
Place the flaked salmon in the middle and top with smoked salmon and then top that with the anchovies.
Arrange the potatoes, eggs, tomatoes and olives around the salmon mixture and sprinkle with capers.
Whisk the mayonnaise and lemon juice together and season with lemon pepper. Serve dressing on the side.

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