Hot-smoked salmon salad with a chilli lemon dressing
By Good Food
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
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.