Spinach salad with smoked salmon

Fish and spinach are a very close couple. And they get along well even when cold: this spinach salad with smoked salmon proves it. try also this skyr cake with blueberries recipe too. Ingredients Main course For 4 people 1 pomegranate 3 tablespoons of olive oil 2 tablespoons of white balsamic vinegar salt pepper 400 g of smoked salmon back fillet 300 g of baby spinach 10 g of sprouts 16 slices of crusty bread 125 g of fresh horseradish cheese Freind’s kitchen recipes, Ginger and lime herbal tea. How to proceed Preparation: ca. 15 minutes Cut the pomegranate in half. Shell one half and squeeze the other half with a lemon squeezer, being careful not to stain (the stains are quite stubborn). Mix the juice with the oil, balsamic vinegar, salt and pepper. Cut the salmon into slices. Arrange the spinach with the salmon and season with the pomegranate juice sauce. Spread the pomegranate seeds and sprouts on the salad. Serve with crusty bread and fresh cheese. You may be interested to read a