Smoked Fish Salad with Vinaigrette

Ingredients

• 300g de ensalada variada (radicchio, escarola, lechuga romana, rúcula, etc.)
• 200g de salmón ahumado Casa Santoña
• 200g de bacalao ahumado Casa Santoña
• 30g de nueces peladas
• 30g de de avellanas tostadas
• 30g de piñones
• 35g de miel
• 25g de mostaza
• Ainagre de Módena
• Aceite de oliva virgen extra Knolive
• 10g de cebollino fresco
• Salt
• Pimienta

Preparation

Often, the fewer ingredients you put in a salad, the more you enjoy it, although it must be said that the exquisite Smoked Salad with dried fruit vinaigrette that I share with you today, if you also add a little avocado, green apple, and even some cheese, it is also spectacular.

So you yourselves can decide how to reproduce in your kitchen this salad of salmon and smoked cod, and do not forget to prepare this vinaigrette of nuts, mustard and honey because it is delicious even to dip bread, so if there are leftovers do not worry because it will be used up. We hope you try this recipe, then you will be looking forward to having guests to taste it and praise your work in the kitchen.

1. Wash and drain well the selected lettuce leaves and set aside. Cut the salmon and smoked cod into not too thin strips, and if desired, prepare some 'roses' to decorate.
2. Prepare the vinaigrette, chop the walnuts and toasted hazelnuts, you can put them in a mortar and pestle and chop them. Toast the pine nuts in an ungreased pan before adding them to the other nuts, do not chop them.
3. Put the honey, Dijon mustard, Modena vinegar and extra virgin olive oil in the bowl or container in which you are going to make the vinaigrette. Cut the chives finely with scissors and add salt and pepper to taste. Mix vigorously with a spoon or a small stick until emulsified.
4. Once the vinaigrette is emulsified, add the previously prepared nuts.

Finishing and Presentation

Sirve el mézclum o ensalada variada en los platos y reparte los pescados ahumados, justo antes de servir los platos a los comensales adereza con la vinagreta de frutos secos, mostaza y miel, si sobra vinagreta llévala a la mesa en una salsera para quien quiera ponerse un poco más.