Smoked Salmon and Dill Salad Stacks

Name: Smoked Salmon and Dill Salad Stacks
Ingredients: 2 baby cucumbers (or ½ a small regular one); 1½ tbsp dill pesto (– but if you are in a hurry, any old pesto will do); 2 pieces pitta bread; non-extra-virgin olive oil, for brushing; 150 g/5½ oz smoked salmon, thinly sliced; 1 bunch of watercress; 1½ heaped tbsp mascarpone; 1½ tbsp dill pesto (– but if you are in a hurry, any old pesto will do); slices of lime; few sprigs of fresh dill

Preparation info

A Quick Starter for
4

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

A vertical salad. What fun, eh? And simple, because the last thing you want is to start playing salad Buckaroo when you’ve got last-minute guests to feed.

Ingredients

2 pieces pitta bread
non-extra-virgin olive oil, for brushing
2 baby cucumbers (or ½

Starter
Pescatarian

Method

Toast the pitta slices lightly, split each piece open into 2 separate halves and cut each of these halves both lengthways and across the middle. You should end up with 16 almost mitre-shaped pieces of pitta.

Preheat the oven to 190°C/375°F/Gas mark 5.

Arrange the pitta