Jono & Jules do food & wine

Try this simple lunch with some crusty bread.

Wine Suggestion: A good, salty Pazo de Señoráns Albariño which plays a delightful dance of balancing a lightness and elegance with surprising depth, concentration and complexity.

Hot-smoked salmon salad with chive buttermilk dressing – serves 2

• 2 Little Gem lettuces, cut into chunky pieces
• 50g sugar snap peas, halved
• 1 small red onion, finely sliced
• 2 tbsp capers
• 150g hot-smoked salmon
• crusty bread, to serve

FOR THE DRESSING

• 100ml buttermilk
• 1 tbsp white wine vinegar
• a pinch of caster sugar
• a bunch of chives, finely chopped

Put the buttermilk, white wine vinegar and caster sugar into a small jug, season with salt and pepper and whisk together. Add the chives.

Put the lettuce, sugar snap peas, red onion and capers into a large bowl and toss together gently. Add half the dressing and toss again. Flake over the hot-smoked salmon and gently toss again, then drizzle over the remaining dressing and serve.

(Original recipe in Olive Magazine, April 2020.)