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Smoked salmon Caesar

Name: Smoked salmon Caesar
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 4
Ingredients: 4 rashes of rindless bacon; 12 thin slices baguette; 1 tablespoon olive oil; 2 garlic cloves; 2 tablespoons grated parmesan cheese; 2 baby cos lettuce; 200.00g smoked salmon; 2 hard-boiled eggs, roughly chopped; Parmesan shavings, to serve; 2.00 tablespoon roughly chopped chives; 200ml creme fraiche; 1 teaspoon tomato puree; 50g anchovy fillets, optional; 1 large lime, juiced

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Try this classic Italian salad with a seafood twist.

4 rashes of rindless bacon
12 thin slices baguette
1 tablespoon olive oil
2 garlic cloves
2 tablespoons grated parmesan cheese
2 baby cos lettuce
100g smoked salmon
2 hard-boiled eggs, roughly chopped
Parmesan shavings, to serve
1 tablespoon roughly chopped chives

Dressing

200ml creme fraiche
1 teaspoon tomato puree
100g smoked salmon
50g anchovy fillets, optional
1 large lime, juiced
1 tablespoon roughly chopped chives

Method

1.

Preheat oven to 170°C.
2.

Place bacon on a baking tray and bake for 10 minutes until crisp. Set aside.
3.

Place the bread slices on a baking tray and brush with the oil. Bake for 15 minutes until golden. Remove from the oven and rub with the whole garlic cloves. Sprinkle with the parmesan and return to the oven for 5 minutes until cheese turns golden brown. Set aside to cool.
4.

Discard outer leaves of lettuce and tear the inner leaves into bite-size pieces into a bowl. Tear the salmon into thin strips and scatter among the leaves. Break bacon into rough pieces and toss through with the egg.
5.

To make the dressing, place ingredients plus 60ml (1/4 cup) warm water and a little cracked black pepper in a food processor. Process until you have a smooth sauce. Add a little water if the sauce is too thick. Drizzle over the salad and toss well to combine. Garnish with parmesan shavings and chives.
6.

Serve with the parmesan toasts.