Hot-smoked salmon salad with a chilli lemon dressing

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

  • Prep:20 mins
    Cook:10 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 299
  • fat 19g
  • saturates 3g
  • carbs 13g
  • sugars 3g
  • fibre 2g
  • protein 21g
  • 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
  • 3 tbsp lemon juice
  • 125ml olive oil
  • 1 tsp wholegrain mustard
  • 2 red chillies
MPU 2

Method

  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.

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