Prep time:
Cooking time:
Total time:
Serves: 4
1 or 2 pieces of hot smoked oak roasted salmon
150g Lambs Lettuce
200g Fresh Peas
150g Red Radishes
1 Avocado
1 Medium sized Red Chilli
1 Pack of Dill, finely chopped
1 Lemon, unwaxed
1tsp Dijon Mustard
2tbsp White Wine Vinegar
8tbsp Extra Virgin Olive Oil
Lucinda Hamilton and her team at Cocolicious in Cranbrook create a fresh, seasonal lunch menu to enjoy with friends...
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...