Hot Smoked Salmon Salad with ChiliLime Dressing

By Grazor

Ingredients

• Ingredients
• 500 * 500g new potatoes , halved
• 200 * 200g pack asparagus tips
• 250 * 250g bag mixed salad leaves (including young beetroot leaves and watercress)
• * bunch each parsley and mint, leaves picked and roughly chopped
• 140 * 140g radishes , thinly sliced
• 8 * 8 x hot-smoked salmon steaks, skin removed
• 4 * 4 spring onions , sliced diagonally
• FOR THE DRESSING
• 3 * 3 tbsp lemon juice
• 125 * 125ml olive oil
• 1 * 1 tsp wholegrain mustard
• 2 * 2 red chillies
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Preparation

Step 1

Serves 8
Preparation and cooking times
Preparation time

Prep 20 mins
Cook time

Cook 10 mins
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.

Per serving

299 kcalories, protein 21g, carbohydrate 13g, fat 19 g, saturated fat 3g, fibre 2g, sugar 3g, salt 2.09 g

Recipe from Good Food magazine, May 2008.