Simple, quick but effective

Oak roasted salmon is divine.  It has a different processing method to the classic smoked salmon.  As producers we see huge variations in the quality of smoked salmon.  To us the key factor is buy the freshest and the very best raw salmon, use only traditional curing and smoking methods and only this will give the best results.

Oak Roast Salmon is a cooked variation of smoked salmon and to those who do not like what is perceived to be the 'slimy mouth feel' of traditional smoked salmon then this is the answer for you. This usually features somewhere in my menu when I have guests round.

Serves 4 (Serve chilled or for best results just at room temperature)

• 4 individual portions of Mackenzies Oak Roast Salmon
• A selection of mixed salad leaves (alternately and affectionatley called 'frilly knicker lettuce')
• 4 cherry tomatoes (either cut in half or presented whole with the stalk left on for that designer effect!)
• 200ml (8oz) Vinaigrette Dressing
• Serve with:- Warm French bread / Ciabbata, Olive and onion ciabbatta or tomato and olive ciabbatta

1. Divide the mixed leaves equally on 4 plates
2. Position one portion of Mackenzies Oak Roast Salmon carefully on leaves on each plate.
3. Strategically place tomatoes to suit!
4. Drizzle leaves with vinaigrette
5. Serve with warm bread. 

This makes a superb light super enjoyed with a glass of excellent white wine or local mineral water

When once caught on the proverbial ' hop', having forgotten that some people were coming for a bite I prepared this salad in just a few moments and emerged from the kitchen stress free and allegedly elegant,  gaining much applause - thanks to my friend the Mackenzies  oak roast salmon.