• 100 g smoked salmon or smoked trout, torn into strips
  • 150 g watercress
  • 0.5 cucumber, cut into ribbons
  • 0.5 mango, thinly sliced
  • for the dressing:
  • 4 tblsp extra virgin olive oil / rapeseed oil
  • zest of
  • 2 tblsp lemon juice
  • 2 tsp wholegrain mustard
  • 1 tsp runny honey
  • salt and pepper to taste
  • crusty breads, to serve


  • Using a vegetable peeler, cut slices of the lemon and then cut again into narrow strips. Cook for a couple of minutes in boiling water. Remove and allow to cool.
  • In a small bowl whisk together the dressing ingredients. Check for seasoning and add salt & pepper as desired.
  • Place the mango, lemon strips, cucumber and watercress in a separate bowl.
  • Drizzle the dressing over the salad and toss gently.
  • Plate the salad and arrange the smoked salmon on top.
  • Finish with cracked black pepper and serve with crusty bread.