Hot Smoked Salmon Salad
A great dish for hot summer days!
This is a real throw together dish. It makes the most of lovely summer vegetables and hot smoked salmon. Make sure to buy good quality environmentally responsible hot smoked salmon fillets.
You can really add any salad veggies you like, whatever is in season or takes your fancy. This dish serves two as lunch, or four as a salad. Double or triple the quantities as needed.
2 hot smoked salmon fillets, sustainably sourced
Bunch of asparagus spears
4 spring onions
1 small soft lettuce, like butter or mignonette
8 cherry tomatoes
4 cooked baby beetroot
A handful of walnut pieces
Sea salt and freshly ground black pepper
Vinaigrette dressing
Break the hot smokes salmon fillets into bitesize pieces.
The asparagus needs to be just lightly cooked - microwaving on high for a couple of minutes should cook the spears so that they are still crunchy.
Trim the spring onions but leave whole. Separate the lettuce leaves. Cut the cherry tomatoes in half. Cut the baby beetroot into halves.
Assemble the salad by laying the lettuce leaves on a plate or platter, and placing the salmon pieces, tomatoes, beetroot and walnut pieces over the lettuce. Place the asparagus and spring onions on top of the salad. Sprinkle with sea salt and black pepper, then drizzle the salad with vinaigrette dressing to taste.
TIPS AND TRICKS
*Lots of veggies work well - try avocado, artichoke hearts, pickled cucumbers for instance.
*Add some additional protein - hard boiled eggs, or cheese such as feta, goat’s cheese or halloumi.
*Try different dressings - mayonnaise or a vinaigrette with fresh herbs or chilli.