A delicious salad recipe using Hebridean Peat-Smoke Roasted Salmon. This salmon is simply the best - we love the rich, aromatic & creamy flavour!
250g Hebridean Peat-Smoke Roasted Salmon
150g rocket leaves or mixed baby leaves
4 tablespoons in total of the following seeds: pumpkin, sesame, sunflower
1 tablespoon of sunflower oil.
FOR THE DRESSING
1 tablespoon greek yogurt
1 tablespoon mayonnaise
1 teaspoon horseradish sauce
1 teaspoon créme frâiche
1 teaspoon mild grain mustard
Fill a washing up bowl or sink with cold water.
Fry the seeds first in the sunflower oil –only add the sesame seeds when the sunflower and pumpkin seeds begin to colour - if they are added before this they will be burnt and start flying out of the pan.
As soon as the seeds are coloured, not browned, rapidly cool the frying pan by placing on the sink full of cold water which will stop the seeds cooking further.
To make the dressing combine all the ingredients in a bowl and whisk until smooth. It should be lightly runny - if too stiff add more crème fraiche.
To serve, either toss the leaves with the dressing or place the leaves on plates sprinkle them with the cold toasted seeds and heap generously with smoked salmon. The dressing can be served on the side or on the plates.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.