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Smoked Salmon Salad




Source of Recipe


Internet


List of Ingredients




1/2 - 1 lbs smoked salmon fillet
1 cup bulgur (cracked wheat - tabbouleh)
OR
1/2 cup couscous
1 1/2 cups peeled, seeded & finely diced cucumber
1/2 cup fresh, chopped flat leaf parsley
1 tblsp sliced green onions
1 tblsp fresh, chopped fine, mint
2 tblsp lemon juice
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
6 cups romaine lettuce
1 lemon, cut into wedges

For tabbouleh: Put bulgur in a large bowl and add 2 cups boiling water. Let stand 1 hour, then drain off any remaining liquid.
For couscous: Put couscous in a large bowl and add 1 cup boiling water and add 1/4 tsp salt. Let stand 5 minutes, until grains are plump and tender. Stir with a fork to separate the grains and let cool.
To assemble salad, combine tabbouleh or couscous, cucumber, parsley, green onion and mint. In a small bowl, combine olive oil and lemon juice, salt and pepper and mix well. Add to tabbouleh or couscous and mix well. Break the smoked salmon in to bite-sized pieces and add to mix. Let salad mix sit at least 1 hour, or up to 8 hours refrigerated. Arrange romaine lettuce on a large platter, or on four plates. Pile the tabbouleh or couscous mix on top and serve with lemon wedges on the side.



Recipe