Typical nutritional content (per portion)
For the horse radish dressing
1 tablespoon mascarpone cheese
½ tablespoon maple syrup
½ tablespoon sherry vinegar
½ tablespoon creamed horseradish (from jar)
Freshly ground black pepper
For the salmon
275g (10oz) fresh salmon, skinned and boned
150g (5oz) smoked salmon slices
1 crisp eating apple, peeled, cored and diced
1 red onion, diced
1 tomato, peeled, seeded and diced
1 celery stick, diced
1 teaspoon each of fresh chives (snipped into little pieces) and dill, plus extra to garnish
A little fresh lemon juice
A drop of Tabasco sauce
A little olive oil
To make the horseradish dressing, place the mascarpone cheese in a bowl and whisk in the maple syrup, sherry vinegar and horseradish. Season with freshly ground black pepper and leave to rest for 1 hour.
Meanwhile, prepare the salmon. Dice the fresh and smoked salmon as small as possible and mix in a bowl. Fold n the apple, red onion, tomato, celery and herbs. Season to your liking with lemon juice, Tabasco, pepper and olive oil. Don’t be tempted to use salt as the smoked salmon with be salty enough.
Spoon the salmon mixture into the rounds in the centre of plates and drizzle the dressing around it. Garnish with herbs and serve at once.