Ingredients:

Dressing

• 4 tbsp natural yoghurt
• 1 tsp horseradish sauce
• 1 tbsp finely chopped dill
• squeeze of lemon juice
• pinch of salt

Salad

• 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

Method:

Dressing
Mix all the ingredients in a large glass until combined.
Salad
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.