Frozen Chèvre, Salmon and Melon Salad

Frozen Chèvre, Salmon and Melon Salad
Adapted from a recipe I found on-line.
OMG! Pairing salmon, melon and cucumber, lemon, black pepper and Chèvre is just simply outstanding!!


Ingredients:
200g Chèvre
3 tbsp lemon zest (use aprox ½ of a lemon)
2 tsp lemon juice (guess what, use remaining part of the lemon)
1 tsp olive oil
1/8 tsp black pepper
500g sliced, brined or smoked salmon
1 English cucumber, quartered lengthwise
1 small seedless watermelon
1 tbsp balsamic reduction (available at the shop!)
1 tbsp olive oil
Fresh oregano


Preparation and Cooking:
Mix 200g Chèvre, lemon zest and lemon juice in a bowl.


Line a baking sheet with parchment paper.


Spread the Chèvre mixture evenly on the baking sheet in a layer of 1/8 to ¼ inch.


Place tray in freezer and let set for 1 hour.


Slice the watermelon into ½ inch-thick circles.


Using a paring knife, cut the rind all the way around without breaking the circle. Set aside.


Cut the cucumber slices into 3 to 4 inch long pieces and set aside.


Place one watermelon round on each plate.


Top watermelon with three slices of cucumber.


Season it all with a bit of salt, pepper and a drizzle of olive oil.


Add 1 or 2 slices of salmon.


Top each with a drizzle of balsamic reduction.


Remove the Chèvre mixture from the freezer and break the “ice” into shards that you will place over the salmon.


Sprinkle with oregano leaves and serve immediately.


Pair: With your favourite white or the recommended Rose this month.