SMOKED SALMON AND RADISH SALAD

This dish is versatile, you can serve it as a salad for your family/guests, as light meal or as a snack. Using more or less vinegar for acidity of your salad depends on personal preference.

Ingredients:
2 cups giant radish, peeled and julienned
1 to 2 tablespoon vinegar
1 tablespoon sugar
salt and freshly ground black pepper to taste
Combine the above ingredients and marinate for at least 15 minutes. Drain and reserve.
2 cups smoked salmon, sliced in batons
juice of 1 lemon
2 tablespoons shallots, finely minced
capsicums cored, seeded and cut into strips
salt and freshly ground black pepper to taste
spring onions or sprigs of dill for garnishing
Methods:
1. Combine smoked salmon, lemon juice, shallots, capsicums and season with salt and pepper.
2. Add half of the marinated radish and mix gently.
3. Transfer to a serving platter, garnish the salad with the other half of the marinated radish and additionally, with the spring onions or sprigs of dill. Serve immediately.
Household Hints:
Murphyâ??s Law applies when you least expect it, like breaking a glass in the middle of your party crowd.
Here are some suggestions to make the best of a bad and dangerous situation.
1. Leave someone near the crash site to warn your guests.
2. Get a broom and a dust pan and/or a vacuum cleaner, a bucket or a small empty box like an empty shoe box.
3. Using a pair of gloves, pick up all the big pieces first and put them in a bucket or cardboard box; inspect the site for any tiny pieces that you might have missed.
4. Sweep or vacuum, and repeat as an added precaution.
5. Remove the vacuum bag, empty and transfer to the cardboard box. Transfer the broken pieces from the bucket into the box; seal and put in the trash can. The box will protect your hand and also the trash collector.
Editorâ??s note: Mrs. Evelyn S. Bunoan is Owner/Master Chef, Philippine Oriental Market & Deli (with more than 25 years of service to the Filipino-American community) - 3610 Lee Highway, Arlington, Virginia; (703)528-0300; Master Chef (French cuisine), Le Cordon Bleu, London, UK; recipe creator, improviser, and food stylist and writer; kitchen-tested and mastered more than 300 recipes.