DILL CUCUMBER PICKLE & SALMON SALAD WITH OREGANO CROUTONS
Serves 2
INGREDIENTS:
½ cucumber
¼ red onion
½ fennel bulb
1 tbsp red wine vinegar
2 tbsp olive oil
½ tsp caraway seeds
fresh rocket leaves
For the salmon
2 filets of salmon
1 tbsp olive oil
For the croutons
1 slice of sourdough bread, cut into small cubes
1 tbsp olive oil
1 tsp dried oregano
Sea salt and freshly ground black pepper
METHOD:
1. Preheat the oven to 180oC Fan.
2. Using a mandolin, or sharp knife thinly slice the cucumber, fennel and red onion into a bowl. Next add the red wine vinegar, olive oil and caraway seeds. Season with sea salt and freshly ground black pepper, toss and leave to pickle for at least 30 minutes.
3. Place the salmon on a baking tray, drizzle with olive oil and season with sea salt and freshly ground black pepper. Roast in the pre-heated oven for 15 minutes. Then remove from the oven and allow to cool. Crumble the salmon into flakes, and set aside.
4. Once the salmon is in the oven make the oregano croutons. Place the cubed bread on a roasting tray, and add the olive oil and dried oregano, and toss well so that the bread is coated with the oil and oregano. Season with sea salt and freshly ground black pepper. Place in the pre-heated oven for 10 minutes.
5. Divide the rocket between two plates, spoon the pickled vegetables on top, followed by a sprinkle of the oregano croutons.
