- 1/2 pound sugar snap peas
- 3/4 pound thin-sliced smoked salmon
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 3 tablespoons olive oil
- 2 bunches watercress (about 5 ounces each), tough stems removed
- 4 scallions including green tops, cut into thin diagonal slices
How to make this recipe
- In a large saucepan of boiling, salted water, cook the snap peas until just barely tender, 1 to 2 minutes. Drain, rinse with cold water and drain thoroughly. Pat dry with paper towels.
- Arrange the salmon on individual plates, overlapping the slices as necessary. In a large bowl, whisk the lemon juice, salt and pepper. Add the oil slowly, whisking. Add the snap peas, watercress and scallions and toss. Mound the salad in the center of each plate and serve.
You can cook the snap peas a day ahead and refrigerate. Trim the watercress several hours in advance, cover with damp paper towels and refrigerate. Slice the scallions ahead, too, wrap and refrigerate.
Either a Chardonnay or a fruitier New World Sauvignon/Fumé Blanc will be an ideal companion for this dish.