- 4 tbsp natural yoghurt
- 1 tsp horseradish sauce
- 1 tbsp finely chopped dill
- squeeze of lemon juice
- pinch of salt
- 150 g smoked salmon
- 150 g mixed salad leaves
- 200 g sweet cherry tomatoes, halved
- 100 g dried black olives
- edible flowers (optional) to decorate
Mix all the ingredients in a large glass until combined.
Arrange the salad leaves on two serving plates.
Place the tomatoes on top of the salad leaves.
Tear the salmon with your fingers into a small chunks, arrange on top of the tomatoes.
Scatter the olives on top, drizzle with the dressing, decorate with edible flowers.
Serve with crusty bread or a roll.