This salmon recipe is easy and makes an easy entrée or part of a alfresco summer lunch.

Ingredients

• lemon scented olive oil (see Cook's Tip)
• 1 honeydew melon
• 750 gram piece smoked salmon
• 2 tblsp chopped green peppercorns
• white wine vinegar

Method

1. Cut the melon in half and deseed. Peel the skin away with a peeler and cut the flesh into thin slices.
2. Arrange the salmon and melon over bitter lettuce greens. Scatter over the peppercorns. Drizzle with the lemon olive oil and a small dash of vinegar.

Cooks Tips

Lemon olive oil is available from good cook shops or delicatessens. Otherwise grate the rind from 4 very clean lemons and place in ½ cup olive oil and leave overnight or for up to a 2-3 days. Strain if wished.