Smoked salmon, butterhead, wasabi, apple and dill

Serves: 4
Course: Salads
Cooking Time: 0 hr 10 mins
  • 1 butterhead lettuce, carefully washed and dried
  • 150ml sour cream
  • 1 tsp or so wasabi paste, depending on your taste
  • 250g sliced smoked salmon
  • 1 Granny Smith apple
  • Some fresh sprigs of dill


1 Mix the sour cream with the wasabi.

2 Divide the butterhead between four plates.

3 Spoon some wasabi cream onto the plates then top with the smoked salmon, apple and dill.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford