Fish

Hot Smoked Salmon Chilli and Lemon Salad

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Serving

1-2

Prep time

20 minutes

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.

INGREDIENTS

Salad

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

Dressing

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

PREPARATION

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.
Mix the salad dressing ingredients together, 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.
Flake the hot smoked Atlantic salmon into large chunks over the top and top with spring onions.
Drizzle the remaining dressing over the top.

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