Hot-smoked salmon salad with a chilli lemon dressing

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Good Food

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Recipe by Good Food

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1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
2. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

Per serving

299 kcalories, protein 21g, carbohydrate 13g, fat 19 g, saturated fat 3g, fibre 2g, salt 2.09 g

Latest comments and suggestions

• KatyCooks

  04 May 2008

  KatyCooks rated and commented on this recipe

  

  This incredibly simple dish not only looks gorgeous, but tastes absolutely delicious too! I don't like Asparagus, so I substituted green beans instead.

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• Karina D.

  14 May 2008

  Karina D. commented on this recipe

  A very tasty summer salad which looks great on your plate. It's always nice to find a new asparagus recipe; one more reason to eat a lot of them in the season!

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• wild_ice

  14 May 2008

  wild_ice rated and commented on this recipe

  

  This a great recipe, even if you have a partner who gets the wrong ingredients. It still tastes great with smoked salmon and the dressing is still fab without the chilli!

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• highgate70

  24 May 2008

  highgate70 rated and commented on this recipe

  

  Lovely dressing! Although watch the chilli's - I found one was more than enough! Made it with chicken too!

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• Belkey

  09 June 2008

  Belkey rated and commented on this recipe

  

  Delicious! Didn't change an thing.

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• Caroline

  15 June 2008

  Caroline rated and commented on this recipe

  

  Delicious. Made this for myself & my partner yesterday and he loved it. Will make this again when we fancy a salad.

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• Gnolias

  20 June 2008

  Gnolias commented on this recipe

  Sounds great but I haven't tried it yet. I do have a question though, to the Good Food team or to other users: how big is a bunch of parsley? Or mint for that matter? I'm fortunate enough to live near a fantastic fruit and veg market and the bunches I get there are huge...whereas the bags you get in the supermarket are around 15-20 grams...Of course I can judge for myself how much I want to use in any recipe but I am interested in what the recipe writers mean by "a bunch"!

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• Shelagh

  06 July 2008

  Shelagh commented on this recipe

  We loved this and will have again. Very quick and simple to prepare.

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• katyrouth

  20 July 2008

  katyrouth rated and commented on this recipe

  

  A really delicious filling salad. Gnolias - I used supermarket bunches (20g) of the herbs to serve two people - but then I really like my herbs!

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• runnyeyes

  28 July 2008

  runnyeyes rated and commented on this recipe

  

  Made it exactly as recipe. Tang from chili and lemon just right. Looks v attractive as well. ..and couldn't be easier.

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• orbvalley

  09 August 2008

  orbvalley rated and commented on this recipe

  

  A winner!

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• Tiny

  21 August 2008

  Tiny commented on this recipe

  Hubby doesn't like smoked salmon so I made it with cooked salmon fillet that had been marinaded in terryaki marinade Very simple and delicious - looks and tastes wonderful.

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• Tiny

  21 August 2008

  Tiny rated this recipe

  

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• Lightsurgery

  13 October 2008

  Lightsurgery rated and commented on this recipe

  

  This not only looks great on a plate, but tastes great too. I kept to the recipe as listed except for using dried chillie flakes in the dressing as it's easier to control the level of heat.

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Ingredients

• 500g new potatoes , halved
• 200g pack asparagus tips
• 250g bag mixed salad leaves (including young beetroot leaves and watercress)
• bunch each parsley and mint, leaves picked and roughly chopped
• 140g radishes , thinly sliced
• 8 x hot-smoked salmon steaks, skin removed
• 4 spring onions , sliced diagonally

FOR THE DRESSING

• 3 tbsp lemon juice
• 125ml olive oil
• 1 tsp wholegrain mustard
• 2 red chillies

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 500g new potatoes , halved
• 200g pack asparagus tips
• 250g bag mixed salad leaves (including young beetroot leaves and watercress)
• bunch each parsley and mint, leaves picked and roughly chopped
• 140g radishes , thinly sliced
• 8 x hot-smoked salmon steaks, skin removed
• 4 spring onions , sliced diagonally

FOR THE DRESSING

• 3 tbsp lemon juice
• 125ml olive oil
• 1 tsp wholegrain mustard
• 2 red chillies

Per serving

299 kcalories, protein 21g, carbohydrate 13g, fat 19 g, saturated fat 3g, fibre 2g, salt 2.09 g

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