Smoked Salmon & Yorkshire Wensleydale Cheese ‘Samosas’ on a Cucumber Salad

Serves 4


12 slices of smoked salmon

113g Yorkshire Wensleydale cheese, crumbled

2 spring onions

1 cucumber

1 apple

1 tbsp mayonnaise

28g walnuts

1 tbsp yogurt

1 tsp horseradish

6 radishes

12 leaves of chervil

1 tbsp chopped parsley

2 tbsp white wine vinigar

8 tbsp oil

1 tsp mustard


1. Trim the smoked salmon and cut into 3 strips.

2. Crumble the Yorkshire Wensleydale cheese, finely chop white part of spring onions and mix a bowl.

3. Put mustard in to a separate bowl, add vinegar and mix well, add oil and season.

4. Put 1 tsp into Yorkshire Wensleydale mix.

5. Put a little filling on smoked salmon and fold into a triangle, shape and then flatten to neaten.

6. Cut cucumber and apple into batons and put into a bowl.

7. Add mayonnaise, yogurt, horseradish and crushed walnuts and season.

8. Put salad on plate and lay 3 samosas on top of salad.

9. Finely dice the radish and add to dressing with chopped parsley.

10. Use chervil to garnish and serve.

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