1lb of smoked salmon, cut into cubes
Leaves from 1 small bunch of parsley
1 tsp grated lemon zest
Juice from 1 lemon
1 cup cream cheese
2 cups cress
2 stalks celery, thinly sliced plus leaves
In a food processor, chop the salmon, then add half of the parsley leaves, zest, lemon juice, cream cheese and continue to process until smooth.
Toss together the cress, the other half of the parsley leaves, the celery and it’s leaves. Dress with your favorite vinaigrette and serve with country bread slices.