While the mercury soars, keep your guests cool with this simple, classy, cold salmon/trout salad – the Spier team recommend to pair it with Spier 21 Gables sauvignon blanc. You can also use hot smoked trout (cooled, flaked) for this salad – find it in the fish deli section of most good supermarkets.

Salmon Salad with Fennel, Ricotta, Capers and Cucumbers

Serves 4

1 bunch watercress leaves, rinsed
1/2 cucumber, peeled into ribbons with a peeler
1 fennel bulb, finely cut/shaved
200 g cold smoked salmon or trout ribbons
100 g ricotta cheese, crumbled
a handful capers
fresh lemon juice
extra virgin olive oil
freshly ground black pepper and salt, to taste

  • On a large salad platter (or on 4 individual plates), assemble the watercress leaves, then top with cucumber, fennel, salmon/trout, ricotta and capers.
  • Drizzle with lemon juice and olive oil, then season to taste with salt & pepper.
  • Serve immediately with a glass of Spier 21 Gables Sauvignon Blanc.
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