600 g sliced smoked salmon, from sustainable sources, ask your fishmonger

300g cooked shrimp - large

2 bunches watercress or rocket, any thick stalks removed

3 punnets salad cress, snipped

10 clementines, 8 carefully peeled, thinly sliced and 2 juiced

sea salt

freshly ground black pepper

extra virgin olive oil

1 lemon, cut into wedges


Lay the smoked salmon and shrimp out on a large serving plate.

Place the watercress and salad cress in a bowl with your thinly sliced clementines.

Season the salad with salt and pepper, and then dress the salad with the juice of the two remaining clementines and the same amount of extra virgin olive oil.

Toss the salad and pile on top of the plated smoked salmon.

Serve with the lemon wedges.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Smoked Salmon & Shrimp with Clementines
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