4 as a starter, 2 as a main
1 head of cos lettuce
1 carrot, peeled
200g hot smoked salmon
For the gravlax dressing
2 heaped tbsp good-quality mayonnaise
2 heaped tbsp sweet grainy mustard
Zest and juice of 1 lemon
2 tbsp finely chopped fresh dill
A pinch of sea salt
1. Shred the lettuce, thinly slice radishes using a mandoline or a sharp knife, and slice carrot into matchsticks or peel into ribbons.
2. Mix together all the ingredients for the dressing.
3. Spread a tablespoon of dressing on each plate or a large serving platter. Place salad on top and flake the hot smoked salmon over it. Drizzle over the rest of the dressing.
Notes: The hot smoked salmon could be replaced with regular smoked salmon, smoked trout or even cold roast chicken.