You can buy hot smoked salmon or use my recipe to smoke your own.
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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)
Dressing
- 4 tbsp olive oil
- 2 tbsp horseradish sauce
- 1/2 lemon zest and juice
- 2 tbsp parsley finely chopped
Instructions
- Cook the potatoes in their skins until a knife pierces easily. Drain. When cool enough to handle, slice, spread on a plate to cool, drizzle with a little olive oil and season with sea salt.
- Whisk the dressing ingredients together and season well.
- Bring a pan of salted water to the boil. In a bowl, place a couple of handfuls of ice and top up with water.
- Shred the kale, removing any woody stalk. Add the kale and sugar snap peas to the hot water. Blanch for 1 minute, drain and plunge into the ice water bath. Once completely cold, drain. Put the kale back in the drained bowl along with spring onions and cherry tomatoes. Use as much dressing as is necessary to coat the salad.
- Place a chef's ring in the centre of a plate. Use the sliced potato to make the bottom layer. Next add a layer of the dressed kale salad. Top with hot smoked salmon and another drizzle of dressing. Finish with a sprinkle of seeds.
Nutrition
Calories: 251.6kcalCarbohydrates: 11.7gProtein: 16.7gFat: 15.9gSaturated Fat: 2.3gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 8.9gTrans Fat: 0.002gCholesterol: 36.7mgSodium: 72.3mgPotassium: 732.3mgFiber: 3.2gSugar: 2.8gVitamin A: 3028.7IUVitamin C: 56.3mgCalcium: 98mgIron: 2.3mg
Tried this recipe?Let us know how it was!