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Selborne whippet salad

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 15
Servings 1


  • 5
    piece English cucumber
  • 1
    stalk celery
  • 40
    sliced smoked salmon or salmon trout
  • 1
    spinach leaf
  • 4
    spring onions
  • 15
    olive oil
  • 3
    crisp lettuce leaves
  • fennel sprigs
  • 1
  • 5
  • 15
    lemon juice
  • 25
  • salt and milled black pepper
  • Worcestershire sauce


Peel cucumber, using a potato peeler. Set peel aside. Cut cucumber flesh, celery, smoked salmon and spinach into 5 cm long strips. Cut root off spring onions. Measure about 5 cm from base of spring onion, cut and discard extra stem. Using a sharp paring knife, cut stem lengthways 3 to 4 times, halfway down stem across width. Place spring onions in iced water to allow ends to open and curl up. Pour olive oil over smoked salmon and mix carefully until well coated with oil. Wash and break lettuce onto a plate. Carefully mix celery, cucumber, smoked salmon and spinach together and sprinkle on top of lettuce. (Ensure that a certain amount of height is given to salad when preparing it.) Arrange spring onion and fennel on salad. Dice carrot and cucumber peel finely and sprinkle around edge of plate. DRESSING: Mix cream, freshly squeezed lemon juice and mayonnaise together. Season to taste and add a little Worcestershire sauce. Pour liberally over salad. TOTAL KILOJOULE COUNT: 1 885 kJ (450 Cal).

Read more on: fish/seafood

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