6 Servings 3 c Torn greens (such as red -leaf lettuce, frisee and -arugula) 1 lb Thinly sliced smoked salmon -(such as Irish, Scottish or -Norwegian) 2 tb Drained capers 1 sm White onion, thinly sliced 24 Red cherry tomatoes or pear -tomatoes 24 Yellow pear tomatoes or -cherry tomatoes 2 tb Olive oil (preferably -extra-virgin) A plate of smoked salmon with brown soda bread is a calling card in Ireland. In fact, the last thing my mother gave me as I was ending my latest visit home was a whole smoked salmon to bring back to the States. The greens and olive oil give a modern spin to my version of this classic starter. (Gerri Gilliland, author of article) Lemon wedges Unsalted butter Divide greens among plates. Top with salmon. Sprinkle with capers. Garnish with onions and tomatoes. Drizzle with oil. Serve with lemon, bread and butter. Bon Appetit, March 1992 Courtesy of Shareware RECIPE CLIPPER 1.1
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