Spring Salad with Hot Smoked Salmon
This is a real throw together dish! It makes the most of lovely spring vegetables and hot smoked salmon.
You can really add any salad veggies you like, whatever is in season or takes your fancy. This dish serves two as lunch, or four as a salad. Double or triple the quantities as needed.
2 hot smoked salmon fillets, environmentally sourced
Bunch of asparagus spears (6-8)
Broccolini, half a bunch
4 spring onions
1 small soft lettuce, like butter or mignonette
8 cherry tomatoes
4 cooked baby beetroot
A handful of walnut pieces
Sea salt and freshly ground black pepper
Vinaigrette dressing or mayonnaise
Break the salmon fillets into bitesize pieces.
The asparagus and broccolini needs to be just lightly cooked - microwaving on high for a couple of minutes should cook the veggies so that they are still crunchy.
Trim the spring onions but leave whole. Separate the lettuce leaves. Cut the cherry tomatoes in half. Cut the baby beetroot into halves.
Assemble the salad by laying the lettuce leaves on a plate or platter, and placing the salmon pieces, tomatoes, beetroot and walnut pieces over the lettuce. Place the asparagus, broccolini and spring onions on top of the salad.
Sprinkle with sea salt and black pepper, then drizzle the salad with your favourite vinaigrette or mayonnaise to taste.