Hot-Smoked Salmon Salad with a Chilli Lemon Dressing
500g new potato, halved
200g pack asparagus tips
250g bag mixed salad leaves
Mint leaves roughly chopped
140g radish, thinly sliced
Hot-smoked salmon steaks, skin removed
4 spring onions, sliced diagonally
For the dressing
3 tbsp lemon juice
125ml natural rapeseed oil, or lemon/chilli rapeseed oil
1 tsp wholegrain mustard
2 red chillies
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.
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