Smoked salmon with pickled walnuts and a lemon verbena and
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Sliced smoked salmon | ||
| Lola rosso | ||
| Oakleaf lettuce | ||
| Curly endive | ||
| Tomato rose | ||
| Assorted herbs; (lovage, dill or | ||
| ; bronze fennel, | ||
| ; sweet cicely, chive | ||
| Flowers) | ||
| Lemon verbena Jelly | ||
| White wine vinegar | ||
| Picked walnuts | ||
| Lemon | ||
| Sunflower oil | ||
Directions
Break down the jelly and whisk in the oil & vinegar. Season and add chopped dill. Arrange the salmon on the plate, dress with the herb salad, picked walnuts & lemon.
Drizzle with the dressing and finish with the tomato rose.
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