3 tbsp low-fat natural yoghurt
1 lemon, juiced
2 tsp wholegrain mustard
2 baby cos lettuces, leaves torn
200 g hot-smoked salmon fillets, skinned and broken into chunks
¼ cucumber, halved lengthways and cut on the diagonal
a few mint leaves
- Mix the yoghurt, mustard and lemon juice, season really well and thin out with a bit of water until you can drizzle it.
- Put the lettuce, salmon and cucumber on plates. Dress the salads then scatter over the mint to finish.