I had some dill left over from having made this soup the other day and it's impossible to have dill in the kitchen without thinking at some point of gravad lax; this salad is, therefore, a kind of riff on that classic dish and its traditional accompaniment of dill and mustard sauce.
I roasted a little piece of salmon, but you could just as well poach or sauté it, or even buy one of those little packets of ready cooked salmon from the supermarket.
I wouldn't be tempted to use olive oil in the dressing - you want something neutral.
I shocked myself today. No, smart arse, not by standing on the scales or looking in the mirror - although that's just reminded me of the lovely moment in the 1968 movie Targets when Boris Karloff looks in the mirror and scares himself - it was because I was looking through the recipe archive and found that I hadn't ever included this humble but scrumptious offering.
I wouldn't normally bother writing about a cobbled together salad, but I really like this dressing I came up with and thought it worth a quick post.
On the other side of Rye Lane to the main entrance to Peckham Rye station, there's a little alleyway running alongside the railway bridge. Walk around the fruit and veg stall there and you'll find this place:
SHORTLISTED FOR FOOD BLOG OF THE YEAR 2014