Cold salmon with barley and Hatley Road
INGRÉDIENTS :
250 ml (1 cup) pearl barley
45 ml (3 tbsp.) olive oil
30 ml (2 tbsp.) wine vinegar
250 ml (1 cup) pearl barley
250 ml (1 cup) green peas, cooked and cooled
250 ml (1 cup) cucumber, diced
250 ml (1 cup) cherry tomatoes, halved
300 g (10 oz.) salmon, cooked, cooled and coarsely crumbled
80 ml (⅓ cup) fresh chervil, coarsely chopped
Salt and freshly ground pepper
120 g (4 oz.) Hatley Road, diced
PRÉPARATION :
In a large saucepan, cook the barley in plenty of boiling salted water for fifteen minutes. Drain the barley and rinse under cold water to cool. Drain again.
Meanwhile, in a large bowl, combine the oil and vinegar.
Add the remaining ingredients, including the Hatley Road and cooled barley. Adjust seasoning and serve.
