Hot Smoked Salmon and Fresh Berry Salad

Apart from enjoying juicy, sweet berries with whipped cream for pudding, why not try this idea for a light and healthy lunch or suppertime salad.  Serve at room temperature for the best flavour. Substitute the salmon for cooked chicken, duck or prawns.

Serves 4

Ingredients
350g (12oz) small Scottish strawberries, raspberries and blaeberries (or blueberries), washed and prepared
A few radish, washed and trimmed
½ cucumber, washed
2 handfuls of your favourite salad leaves, washed
450g (1lb) Scottish hot smoked salmon, skinned and lightly flaked
Freshly ground black pepper
2 tbsp cold pressed rapeseed oil or other vegetable oil
2 tbsp raspberry or wine vinegar
1 tsp honey
1 tsp wholegrain mustard

Method
Slice the strawberries in half if large, and place in a bowl with the other berries. Cut the radish into thin slices. Cut the cucumber in half and slice very thinly. Gently mix the salad vegetables into the berries.

Arrange salad leaves on 4 serving plates and spoon over the berries and prepared salad vegetables. Top with the salmon. Season with black pepper.

In a small screw top jar, spoon in the oil, vinegar, honey and mustard. Seal and shake well, then drizzle over the salad just before serving.

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