Name: Hot Smoked Salmon Salad with Horseradish Dressing
Prep time: 10 min
Cook time: 20 min
Ingredients: 200 g new potatoes; drizzle olive oil; ice for cooling; 150 g kale; 100 g sugar snap peas; 12 cherry tomatoes (quartered); 2 spring onions (finely sliced); 400 g hot smoked salmon; 2 tbsp toasted seeds (I used pumpkin, sunflower and linseed); 4 tbsp olive oil; 2 tbsp horseradish sauce; 1/2 lemon (zest and juice); 2 tbsp parsley (finely chopped)

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A plated dish featuring flaked salmon on a bed of fresh greens and sliced potatoes, served atop a layer of creamy white sauce on a white plate.

Brunch Starter

Fish & Seafood Gluten Free

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