Enjoy this fresh dish as a starter or a light lunch in the garden!
Ingredients
8oz Irish smoked salmon
1tbsp olive oil
3tbsp piccalilli
4tbsp Clandeboye Greek or Natural yoghurt
2tsp lemon juice
Bunch of watercress
Method
1. Blend piccalilli – yoghurt and 1 tsp of lemon juice until smooth
2. Drizzle in oil and some hot water until really smooth
3. Now dress watercress with a little olive oil and lemon juice
4. Plate smoked salmon
Serve topped with watercress and drizzled with yoghurt dressing wheaten bread and lemon wedges.