Smoked Salmon with Watercress and Sugar-Snap Salad

1. In a effectively-organized saucepan of boiling, salted water, cook the snap peas unless staunch barely at ease, 1 to 2 minutes. Drain, rinse with frigid water and drain completely. Pat dry with paper towels.

2. Prepare the salmon on person plates, overlapping the slices as major. In a effectively-organized bowl, toddle the lemon juice, salt and pepper. Add the oil slowly, whisking. Add the snap peas, watercress and scallions and toss. Mound the salad in the center of every plate and abet.

Blueprint Ahead

You would possibly per chance per chance perchance cook the snap peas a day ahead and refrigerate. Easy the watercress a couple of hours in come, cover with damp paper towels and refrigerate. Prick the scallions ahead, too, wrap and refrigerate.

Suggested Pairing

Both a Chardonnay or a fruitier Recent World Sauvignon/Fumé Blanc would perchance be a good partner for this dish.