Recipe Series: Spring
Recipe Series: Spring

This quick and easy hot-smoked salmon salad makes for a tangy and spicy main meal. This recipe serves 8.


  • 500g new potato, halved

  • 200g pack asparagus tips

  • 250g bag mixed salad leaves (including young beetroot leaves and watercress)

  • 1 bunch each parsley and mint, leaves picked and roughly chopped

  • 40g radish, thinly sliced

  • 8 hot-smoked salmon steaks, skin removed

  • 4 spring onion, sliced diagonally


  • 3 tbsp lemon juice

  • 125ml olive oil

  • 1 tsp wholegrain mustard

  • 2 red chillies


  1. Boil potatoes in salted water for 10 mins until tender, and add the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients and season with salt and pepper to taste.
  2. In a large bowl, toss potatoes, asparagus, salad leaves, herbs, and radishes. Add two-thirds of the dressing and mix well so it’s evenly incorporated. Spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over salad. Garnish with spring onions before pouring the rest of the dressing over the top to serve.


03 / 11 / 2016