This recipe was originally commissioned from food writer Hugo Arnold to coincide with an offer of English wine but it would also work with Alsace wines, we feel. The salad stands beautifully on its own but the addition of the smoked salmon makes it quite exceptional, and, if anything, even more compatible with a lively gewurztraminer or steely riesling.
'This dish came about when the party of four who were going to sit down to a plate of smoked salmon each turned into eight. The event reminded me how expensive smoked salmon can seem, but also how far such a wonderful food can stretch - the amount of 'stretching' is up to you'. Hugo Arnold.
- 4 tbsp olive oil
- 1dsp soy sauce (light is best for this)
- ¼" piece of fresh root ginger, peeled and cut into thin matchsticks
- pinch of cayenne pepper or ½" finely chopped red or green chillis
- 2 spring onions, trimmed and finely chopped
- 3 limes
- 4 generous handfuls salad leaves
- black pepper
- smoked salmon to serve (a slice per person is enough)
Combine the olive oil, soy sauce, ginger, cayenne or chilli, spring onion and the juice from one of the limes with 2 tablespoons of water in a large bowl. Add the salad leaves and toss well in the dressing.
Distribute the salad on a large platter and gently drape the salmon over the leaves. Serve with half a lime each and a generous grind of black pepper, and some thinly sliced brown bread.