Salmone Scozzese Recipe

Antipasto salad

1. 1

   Prep vegetables and garnish

   Wash the rocket thoroughly, spin or pat dry and place in a large mixing bowl. Thinly slice half a red onion into fine half‑rings and add to the bowl. Drain oil from the sun‑dried tomatoes, pat lightly and chop into bite‑sized strips. Finely chop the fresh dill and set aside. Rinse capers if they are very salty, then drain.

2. 2

   Make the lemon vinaigrette

   In a small bowl or jar combine lemon juice (from the lemon), lemon zest, Dijon mustard, honey, sea salt and freshly ground black pepper. Whisk while slowly streaming in the extra‑virgin olive oil until the dressing emulsifies and is slightly thickened. Taste and adjust salt, pepper or honey — the dressing should be bright and balanced (tangy with a touch of sweetness).

3. 3

   Dress the salad

   Pour about two‑thirds of the vinaigrette over the rocket and red onion and toss gently with tongs until leaves are lightly coated. Reserve the remaining vinaigrette for finishing the plated antipasto.

4. 4

   Assemble on plates

   Divide the dressed rocket and onion between 4 serving plates (approximately 1 cup per plate). Arrange the smoked Scottish salmon slices over each bed of rocket in loose folds or rosettes (approximately 75 g salmon per serving). Scatter chopped sun‑dried tomatoes and capers evenly over the salmon and salad. Dot or sprinkle the chopped fresh dill over the fish if using.

5. 5

   Finish and serve

   Drizzle the reserved vinaigrette sparingly over the arranged salmon (about 1/2 tablespoon per plate). Add a final grind of black pepper and, if desired, a small pinch of flaky sea salt over the salmon. Serve immediately with toasted ciabatta or Melba toasts on the side so guests can place salmon and salad on the toast.

6. 6

   Make‑ahead note: You can prepare the vinaigrette and chop sundried tomatoes and dill up to 24 hours ahead; keep refrigerated separately. Dress the rocket just before serving to keep leaves crisp.