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Hot-smoked salmon salad with a chilli lemon dressing

Hot-smoked salmon salad with a chilli lemon dressing

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A star rating of 4.8 out of 5.52 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

This delicious salad is thrown together in minutes to make a fresh, seasonal dish that’s stylish enough for entertaining

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal299
fat19g
saturates3g
carbs13g
sugars3g
fibre2g
protein21g
salt2.09g
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Ingredients

  • 500g new potato , 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 radish , 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

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2008

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Overall rating

A star rating of 4.8 out of 5.52 ratings
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