Smoked Salmon with Watercress, Apple and Walnuts

Date: 11/12/2009

Christmas Day can be like a food marathon. What with a heavy lunch, dessert and a load of nibbles dotted around the house to tempt you, it can be a struggle getting to mid-afternoon before you start dozing. Something light and fresh to start your meal should be the order of the day. Smoked salmon has long been associated with celebrations and a combination of this fine fish with spicy watercress, crisp apples and walnuts will give you and your guests just the start before the main course without bursting the seams.

Smoked Salmon with Watercress, Apple and Walnuts
Serves 4

12 slices of quality natural smoked salmon
4 large handfuls of watercress
2 apples, peeled, cored and sliced in half
50g walnut kernels
1 tbsp walnut oil
Juice of half lemon
Salt and pepper

For the dressing
1 tbsp horseradish sauce
Juice of half lemon
2 tbsp walnut oil
Salt and pepper

1 - Slice the prepared apple lengthways into thin slices. Combine the apple, watercress and walnuts in a large bowl with the walnut oil, lemon juice and a little seasoning.
2 - Make the horseradish dressing by whisking the ingredients together. Taste for seasoning.
3 - Place a mound of salad onto individual plates. Place the smoked salmon slices in and around the leaves then finally drizzle on a little of the horseradish dressing.

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