Fiery radishes add crunch to this zesty smoked salmon salad
Nutrition per serving
1 tbsp red wine vinegar
½ small red onion, thinly sliced
200g bag radishes, thinly sliced
200g smoked salmon
75g bag watercress
brown bread, to serve
Segment the oranges over a salad bowl, allowing the segments and any juice to fall into the bowl. Stir in the vinegar, onion and radishes, add some seasoning and allow to stand for 5 mins.
Divide the smoked salmon between 4 plates. Toss the watercress through the radish mix, then put a handful on top of the salmon, making sure you have a bit of everything on each plate. Serve with any juices from the bowl poured over, and some brown bread if you like.
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