Silent Procession Salad

Ingredients

• 200 g smoked salmon in long strips
• 1 cucumber
• 2 waxy potatoes
• 4 tbsp mild olive oil
• 1 tbsp white wine vinegar
• salt and pepper to taste
• 1 small red onion
• 1 tbsp fresh dill, coarsely chopped

Method

1. Peel the potatoes, slice thinly and boil in salted water until cooked. Let cool.
2. Use a peeler to cut the cucumber into long ribbons.
3. Slice the red onion into thin half rings.
4. Mix olive oil, vinegar, salt and pepper for a simple dressing.
5. Arrange the potato slices in a straight line down the center of a large white plate, as the base of the procession.
6. Lay the smoked salmon strips in a continuous row on top of the potatoes, as the funeral procession.
7. Place the cucumber ribbons upright on both sides of the procession, as the honor guard.
8. Sprinkle the onion rings and dill sparingly over the salad.
9. Drizzle with the dressing just before serving.

Serving notes

• Serve on a large white plate for a silent effect.
• Keep the arrangement straight and neat, without extra garnish.