Salmon cobb salad in creamy dill dressing

Salmon cobb salad in creamy dill dressing
  • 600g chopped cos lettuce
  • 2 cooked salmon fillets, pulled apart with 2 forks into 3cm pieces
  • 4 slices turkey bacon, cooked until crisp, crumbled
  • 50g grated carrots
  • 1 green pepper, seeded, sliced
  • 50g thinly sliced red onion
  • 2 tbsps drained capers
  • 2 hard-boiled eggs, sliced
  • 30g crumbled gorgonzola
  • 125ml sour cream
  • 125ml buttermilk
  • 2 tsps Dijon mustard
  • 1 tbsp chopped fresh dill
  • Salt and freshly ground black pepper
1) Arrange lettuce on a platter. Top with salmon, bacon, carrots, bell pepper, red onion, capers, eggs and gorgonzola.

2) In a small bowl, whisk together sour cream, buttermilk, Dijon and dill. Season, to taste, with salt and pepper.

Pour dressing over salad and serve.

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