Salmon Salad Recipe |
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4
tablespoons oil
1
tablespoon vinegar
salt and pepper
1
teaspoon mixed herbs
Preparation Time 8 oz. cooked or canned
salmon
10 minutes 1
lettuce
1/2 cucumber, sliced
Cooking Time
15 minutes
Cook the
shells in salted fast boiling water for 15 minutes. Drain, rinse under
cold water and put in a bowl. Mix oil,
vinegar, salt, pepper and herbs together. Pour over shell, toss well
and leave until quite cold. Flake the salmon. Arrange
lettuce leaves around the edge of a large serving dish. Pile salmon and
shells in the centre. Arrange cucumber between mixture and lettuce.
Pour excess oil over and serve immediately.
Serves 4.
Quick Tip
To drain shells thoroughly: after cooking and rinsing, wrap in a clean
tea towel for a few minutes to remove excess water, remove from tea towel,
then make oil and vinegar dressing and pour over them and toss in the
bowl. The dressing will then be more readily absorbed.
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