CANDIED SMOKED SALMON SALAD

My Cellar

Serves 2 as a main or 4 as a side

2 tbsp (30 ml) mayonnaise

1 tbsp (15 ml) horseradish

1 garlic clove, minced

½ lemon, juice only

2 tbsp (30 ml) chopped dill

salt and pepper, to taste

1 small head butter lettuce, washed, chopped

2 cups (500 ml) new potatoes, cooked and sliced

1 cup (250 ml) peas, cooked

4 hardboiled eggs, halved

2 cups (500 ml) candied salmon, cubed

¼ cup (60 ml) radish, sliced

¼ red onion, sliced

To make dressing, in a small bowl, combine mayonnaise, horseradish, garlic, lemon juice and dill. Season to taste with salt and pepper and set aside.
On a large platter, arrange lettuce leaves, potatoes, peas, eggs, salmon, radish and red onion. Drizzle with horseradish dressing and gently toss to combine. Season again with salt and pepper and serve.