You can whip up this Ilse van der Merwe recipe in less than 10 minutes, and it serves four. You can also use hot smoked trout (cooled and flaked) for this salad – you’ll find it in the fish deli section of most good supermarkets.
You’ll need: 1 bunch watercress leaves, rinsed; 1/2 cucumber, peeled into ribbons with a peeler; 1 fennel bulb, finely cut and shaved; 200g cold smoked salmon or trout ribbons; 100g ricotta cheese, crumbled; a handful capers; fresh lemon juice; extra virgin olive oil; freshly ground black pepper and salt, to taste
To make: On a large salad platter (or on four individual plates), assemble the watercress leaves, then top with cucumber, fennel, salmon, ricotta and capers. Drizzle with lemon juice and olive oil, then season to taste with salt & pepper.
Why not to try this salmon salad with a glass of Spier 21 Gables Sauvignon Blanc on the side … a pale lemon-green bright, fresh and invigorating Sauv Blanc, with refreshing hints of lemongrass and a lip-smacking, saline finish. R210 from shop.spier.co.za or your local supermarket.
