Scottish Smoked Salmon,
Mini Mozzarella Balls,
For the Vinaigrette:
2 Tablespoons Gin,
3 Tablespoons Rapeseed Oil,
1 Tablespoon White Wine Vinegar,
Take your chilled Smoked Salmon - I chose one with a dill coating - and lay over the Rye bread, scattering with sprout leaves, cress, sliced radish and torn mozzarella. Vigorously shake the vinaigrette and drizzle plentifully over the top !
The Gin came through very well in the vinaigrette, I recommend a citrusy gin to add extra freshness, perfect salad dressing!
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