|smoked salmon on a bed of green leaves|
|preparing the ingredients including spring onions too beforehand|
I buy the small çengel-type cucumbers, probably known as Lebanese abroad, as they are firm and not watery like other varieties. I wash them but apart from trimming the ends, don’t peel them. Get out the mandolin slicer and slice them paper thin. That dark green skin looks decorative.
|Christmas lunch with the salmon in place|
|dividing the salad ingredients and the smoked salmon onto individual plates|
Take your other ingredients and arrange them decoratively on top and finish with the slice of smoked salmon. A little drizzle of extra olive oil may be a good idea here as well as another grind of black pepper as it looks good. After adding the final touch of the chopped dill, away to the table they go!