Hot Smoked Salmon, Watercress + Apple Salad with Herb Buttermilk Dressing
Place sliced shallots into a 500 ml glass jar or a heatproof bowl. In a small pot bring apple cider vinegar, sugar and salt to boil...
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Cooking tools:
- Mason jar
- Mixing bowl
- Pot
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
- Serving bowl
- Fork
- Kitchen scale
- Peeler
- Stove
- Spoon
- Saucepan
- Colander
Ingredients
- 2 shallots, thinly sliced into ¼-inch rounds
- 1/3 cup apple cider vinegar
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 cup buttermilk
- 2 tbsp mayo
- 2 tsp pickling liquid
- 2 tbsp tarragon, roughly chopped
- 1 tbsp parsley, roughly chopped
- 1 tbsp chives, finely chopped
- pinch salt
- pinch freshly ground black pepper
- 2 bunches watercress, cleaned and tough stems removed
- 1 small half a large bulb of fennel, thinly sliced
- 1 PEI gala apple, thinly sliced
- 2 tbsp pickled shallots
- 1/2 lb hot smoked salmon
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