Jazz Apple, smoked salmon & red radish salad with citrus crème fraiche dressing

Ingredients
8 pieces Cos salad leaves
1 small red onion, finely sliced into rings
2 red radish, finely sliced into rounds
¼ cucumber, skin on, sliced with a peeler into strips
8 slices smoked salmon
1 jazz apple, skin on, sliced into match sticks
1/3 cup picked basil leaves
½ cup crème fraiche
1 lime
1 lemon

Directions

Arrange Cos leaves, onion, radish & cucumber in a salad bowl.

Place on the smoked salmon slices then sprinkle with Jazz apple matchsticks and basil leaves on top.

Mix crème fraiche with ¼ teaspoon grated lime and lemon zest and ½ teaspoon of lime and lemon juice.

Serve citrus crème fraiche dressing poured over the salad or on the side.

Recipe created by Vinnies restaurant chef & owner Geoff Scott, Auckland, NZ.