Irish Smoked Salmon Salad
This recipe comes from the Irish Food Board, which is working to promote Irish specialty foods around the world. The recipe calls for the Irish variety of smoked salmon, but any variety will do.
12 ounces Irish smoked salmon
4 cups Mesclun salad mi (mixed field greens)
6 ounces goat cheese, divided into fourths
1/2 loaf day-old French bread, cubed
1 each: lemon, lime, and orange, peeled and sectioned (reserve juices for dressing)
4 tablespoons reserved citrus juices
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh chives
Salt and pepper to taste
Toast bread cubes at 350 degrees for croutons. In a small bowl, whisk together the citrus juices and olive oil; season with salt and pepper. On chilled salad plates, arrange slices of the smoked salmon in a fan pattern. Toss the greens with the dressing until lightly coated, and mound about a cup of the salad in the center of each plate. Place the fruit sections on top. Arrange goat cheese and croutons around the palte. Serves 4, but the recipe is easily enlarged.
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