Summer salad served on a platter from the Maxistrå series

Start by making the dressing, preferably an hour before serving. It will keep well in the refrigerator for a couple of weeks.
Sugar snap peas: Remove the "string" from the sugar snap peas. Place in boiling lightly salted water, bring to a boil and let steep for 30-40 seconds. Drain the boiling water and rinse the sugar snap peas in ice-cold water. This will help them retain their crispness and fresh color.
Rinse the salad and drain thoroughly, store cold until serving.
Arrange everything on a serving platter or on individual plates. Add pieces of smoked fish/meat. Optionally, drizzle a little dressing over just before serving and serve the rest of the dressing on the side.
Pickled red onion can be placed over the salad just before serving, or served on the side so that each person can help themselves.