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smoked salmon, tomato and coriander salsa and cucumber cream
serve for 4 as lunch or dinner
300g of very good quality smoked salmon
4 nice and ripe vine tomatoes
small bunch of coriander
1 soup spoon of organic white wine vinegar
rock salt
ground black pepper
small loaf of stone baked bread
1 cucumber
1 small tub of Greek yoghurt
4 soup spoons of creme fraiche
extra virgin olive oil
juice of 1/2 a lemon
very good quality balsamic vinegar
1 clove of garlic grated
200g of local(Perthshire or Angus strawberries)
With a bread knife slice 8 slices of your bread to about 1/2 centimetre thick .
Brush slightly with the olive oil and grind a little rock salt (set a side)
Tomato and coriader salsa
Slice the tomatoes in 1/4s disguard the seeds and keep the flesh
Dice the flesh of the tomato into small cubes, leave in small bowl,chop the coriander and add to the tomato concasse then add the white wine vinegar ,
2 tea spoons of olive oil and season with rock salt and black pepper .
For the cucumber cream
1 small greek yoghurt(aproximatly 150 ml)
4 soup spoons of creme fraiche
add the grated garlic
1 tea spoon of olive oil
add the lemon juice
grate 1/2 the cucumber and squeeze with your hands to get rid of excess water
mix everything together and set a side
Strawberry salad
Cut the strawberries in halves drizzle with the balsamic vinegar,grind black pepper on the top and leave at room temperature
To finish
Put the bread first, sliced smoked salmon on the top,2 spoons of the tomato salsa,nice dollop of the cucumber cream on the tomatoes ,with a peeler make some ribons from the cucumber and with a sharp knife slice them lengthwise to make thin cucumber strips ,mix with your finger tips and make rustic looking balls put on the top of the cucumber cream
finish with the strawberries around the plate
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