Raw materials
- 50g sugar snap peas, halved
- 1 red onion, thinly sliced
- 2 tablespoons capers
- Smoked salmon 150g
- Crusty bread (optional)
- Dressing
- Buttermilk or milk sparkling wine 100ml
- 1 tablespoon white wine vinegar
- Fine sugar
- One bunch of chives, chopped
Method
Step 1
To make the dressing, stir together the buttermilk, vinegar, sugar and some of the seasonings, then stir in the chives.
Step 2
Add the lettuce to the large bowl with sugar wedges, red onion and capers and stir gently. Pour in 1/2 of the seasoning and mix again. Peel flakes off the salmon and toss gently again.
Step 3
Pour into a rice bowl, drizzle with remaining seasonings and serve with crusty bread, if desired.
