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Hot Smoked Salmon Chilli and Lemon Salad




TIME: 20 mins


This refreshing Hot Smoked Salmon Chilli and Lemon Salad packs some heat from the chilli, which is paired nicely with greens. Good for a casual meal or as a side for BBQ party! We recommend using our Natural Hot Smoked Atlantic Salmon Fillet, which is slowly roasted over aromatic beech wood in Australia, giving a smoky and buttery taste. Inspiration from BBC Good Food, here.



  • 100g Natural Hot Smoked Atlantic Salmon Fillet
  • 150g potato, cut into big chunks
  • 50g asparagus, 1-inch pieces
  • 150g bag mixed salad leaves such as beetroot leaves, watercress and more
  • Small handful of Parsley and mint leaves, roughly chopped
  • 50g radish, thinly sliced
  • 4 spring onions, sliced diagonally


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


  1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus for the final 2 mins of cooking. Drain and set aside to cool.
  2. Mix the salad dressing ingredients together, season to taste.
  3. 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.
  4. Flake the hot smoked Atlantic salmon into large chunks over the top and top with spring onions.
  5. Drizzle the remaining dressing over the top.