Nicoise Salad with Scottish Smoked Salmon
In a bowl, toss the tomatoes, cucumber, beans, spring onion and parsley in the dressing, along with half the salmon, cut into bite size pieces.
Pile neatly into each plate, interspersing with eggs.
To finish off this delightful appetizer, decorate with a flourish using the other half of the salmon.
Serve 4-6 people.
This very awesome light summer dish, just not an appetizer but this could be a brunch food on summer time.
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