Smoked Salmon and Mango Salad

IMG_1614This week has been a bit sad to me. The last of my closest friends in Bristol just left to her home country… To cheer me up, decided to have something I love… roasted chestnuts with mulled wine.

For dinner itself, I did a light smoked salmon and mango salad. It was really good!!! I used cooking rings to give it a nicer look but you can simply mold it with two spoons.

 

Smoked Salmon and Mango Salad (serves 2)

  • 50 g of smoked salmon
  • 5 thin (2 to 3 mm) slices of mango
  • 5 dill steams
  • 2 tea spoons of mayonnaise
  • 1 tbsp of lemon juice
  • freshly ground pepper
  1. Place the larger slices of mango on a cutting board. Using a cooking ring (6 x 4cm H), slice a circle of mango that will stay in the base of the ring. This will make it easier to move around the cooking ring and to serve the salad.IMG_1579
  2. Chop the rest of the mango and the salmon into small cubes. Save a bit of salmon to decorate.IMG_1584
  3. Chop the dill thinly, removing the thick part of the steam. Save a bit of dill to decorate.
  4. In a bowl, mix the mango, the salmon and the dill. Season with mayonnaise, lemon juice and pepper. Mix well.
  5. Using a spoon fill the cooking ring with this mixture. Press with the pusher.IMG_1594
  6. Decorate with salmon and dill and season with pepper.Keep in the fridge for at least 30 minutes before serving.IMG_1602
  7. Remove the cooking rings gently, place the salad on individual plates and serve immediately.
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