Smoked salmon on fine salad

Name: Smoked salmon on fine salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (212 ml) Corn grains; 2 Pineapple slices (tin); 1 small gherkin (glass); 150-200 g mixed leaf salads (e.g. lamb's lettuce, lettuce, oak leaf salad); 100 g thin slices of smoked salmon; 150 g Skimmed milk yoghurt; 1 TEASPOON Mustard; 2 tablespoons (40 g) Salad Mayonnaise; 7-10 Tbsp salt, pepper; 1 TABLESPOON Lemon juice; 7-10 Tbsp Dill and untreated lemon slices

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (212 ml) Corn grains
2 Pineapple slices (tin)
1 small gherkin (glass)
150-200 g mixed leaf salads (e.g. lamb's lettuce, lettuce, oak leaf salad)
100 g thin slices of smoked salmon
150 g Skimmed milk yoghurt
1 TEASPOON Mustard
2 tablespoons (40 g) Salad Mayonnaise
7-10 Tbsp salt, pepper
1 TABLESPOON Lemon juice
7-10 Tbsp Dill and untreated lemon slices

Directions

1
Rinse the corn grains briefly in a sieve and let them drip off. Cut the pineapple into small pieces. Dice cucumber finely. Clean, wash and shake salads dry and pluck into bite-sized pieces. Cut salmon into strips. Arrange everything on 4 plates
2
Mix yoghurt, mustard and mayonnaise. Season to taste with salt, pepper and lemon juice. Spread the dressing over the salad ingredients. Garnish with dill and lemon slices. Serve with fresh baguette