| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Irish |
Appetizers, Fish, Holiday, Foreign |
6 |
Servings |
INGREDIENTS
| 6 |
|
Servings |
| 3 |
c |
Torn greens (such as red leaf lettuce, frisee and arugula) |
| 1 |
lb |
Thinly sliced smoked salmon (such as Irish, Scottish or Norwegian) |
| 2 |
tb |
Drained capers |
| 1 |
sm |
White onion, thinly sliced |
| 24 |
|
Red cherry tomatoes or pear tomatoes |
| 24 |
|
Yellow pear tomatoes or cherry tomatoes |
| 2 |
tb |
Olive oil (preferably extra-virgin) |
INSTRUCTIONS
A plate of smoked salmon with brown soda bread is a
calling card in Ireland. In fact, the last thing my
mother gave me as I was ending my latest visit home
was a whole smoked salmon to bring back to the States.
The greens and olive oil give a modern spin to my
version of this classic starter. (Gerri Gilliland,
author of article)
Lemon wedges Unsalted butter
Divide greens among plates. Top with salmon. Sprinkle
with capers. Garnish with onions and tomatoes. Drizzle
with oil. Serve with lemon, bread and
butter.
Bon Appetit, March 1992
Courtesy of Shareware RECIPE CLIPPER 1.1
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The church is prayer-conditioned.”