this recipe utilizes the leftovers from tea smoked salmon recipe. |
1 tablespoon dijon mustard |
1/8 cup rice wine vinegar |
1 tablespoon chinese vinegar |
1 teaspoon sugar |
1/4 cup canola oil |
2 cups upland cress (may substitute watercress) |
4 slices sour dough bread |
8 to 12 slices of tea smoked salmon |
salt and black pepper to taste |