Hot-Smoked Salmon Salad with a Chilli Lemon Dressing

rapeseed oil recipes
spring salmon recipe


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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