Serves: 6

Tools Used: 

• Crinkle Cut Knife
• Apple Corer
• Easy Pull Manual Food Processor

Ingredients: 

• 2 apples
  
• ½ cucumber
  
• 100g radish
  
• 400g sliced smoked salmon
  

For The Dressing: 

• 4 cornichon (about 20g)
  
• Handful fresh dill (about 5g)
  
• 1 tsp capers
  
• finely grated zest and juice ½ lemon
  
• 200ml crème fraiche
  
• sea salt and black pepper

To Serve: 

• sliced rye bread
• sprigs of dill
  

Method: 

1. To make the dressing, chop together the cornichon, dill and capers in an easy pull food processor. Add the lemon zest and juice, crème fraiche and season with salt and pepper. Blend briefly.
2. Using an apple corer, remove the cores from the apples, then finely slice the apples, cucumber and radish into super thin rounds with a crinkle cut knife.
3. Assemble the salad by laying the slices of apple, cucumber and radish on a platter or individual plates. Spoon over the dressing and lay the salmon on top.  Scatter over the dill sprigs and finish with a good twist of black pepper.
   

Tip: 

Turn this into an elegant canapé by threading chunks of apple, cucumber, radish, and smoked salmon onto bamboo skewers - perfect for dipping into the dressing. Or, give your smoked salmon blinis a glow-up by swapping plain crème fraîche for this punchy dressing.