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Meredith Dairy Ashed Pyramid with Summer Herb Salad and Smoked Salmon

Serves 4


  • 75g picked watercress sprigs
  • 1 cup loosely packed mixed fine herb leaves
  • (basil, dill, mint, chervil, parsley and chives)
  • 1 Lebanese cucumber, peeled into thin ribbons
  • 1 spring onion, thinly sliced diagonally
  • 1 tablespoon olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon sugar
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper
  • 200g sliced smoked salmon
  • 1 Meredith Dairy Ashed Pyramid
  • crisp bread or sourdough, for serving
Download Recipe (PDF)


  1. 1. Combine watercress, herb leaves, cucumber and
  2. spring onion in a large bowl.
  3. 2. Whisk oil, vinegar, sugar and mustard together until
  4. combined and season to taste. Toss into greens
  5. until lightly coated.
  6. 3. To serve, arrange a pile of salad on a serving platter.
  7. Generously grind black pepper over the salmon before
  8. peeling away slices and arrange next to the salad.
  9. Place the Ashed Pyramid on the platter with bread
  10. or crackers and allow guests to help themselves.

Tips / Handy Hints

This is a delicious light summer lunch idea for sharing on a picnic.


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