Hot-smoked salmon salad with a chilli lemon dressing
Cooking time
Prep: 20 mins Cook: 10 minsSkill level
EasyServings
Serves 8This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining
Nutrition and extra info
Additional info
- Easily doubled / halved
Nutrition per serving
- kcalories
- 299
- protein
- 21g
- carbs
- 13g
- fat
- 19g
- saturates
- 3g
- fibre
- 2g
- sugar
- 3g
- salt
- 2.09g
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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Method
- 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.
- 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.
Recipe from Good Food magazine, May 2008
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Comments, questions and tips
Comments
This is so delicious - not a healthy option though because of the dressing but who cares! Made it for girls dinner party and was loved by everyone, omitted mint (as got bagged salad with rocket so wasn't sure how it would work together) and asparagus as didn't have any and it worked beautifully (leftovers tasted even better the following day when all the dressing got soaked up by the leaves) can thoroughly recommend! Looks stunning too!
Fabulous dish. Just right for the hottest day of the year with light, fresh flavours but still substantial enough to be filling. For a large main course for 2 people we used about 10 Jersey Royal potatoes, 6/8 spears of English asparagus. c. 200g radishes, loads of parsley & mint, 4 spring onions, and 2 chillis in the dressing. Definitely a recipe for the binder and will make again.