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August 21, 2018

Hot Smoked Salmon Salad – weird and wonderful!

Posted on July 15, 2018 by in salads, seafood

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Hot Smoked Salmon Salad

My Hot Smoked Salmon Salad will surprise you! It has flavors and textures that you would not often expect to see in the same salad. If you like a conventional salad, this salad is most probably not for you. I do think you should give it a try.

This Hot Smoked Salmon Salad is just one of the weird salad combinations that you will find in my kitchen. Here are a few of my concoctions. Smoked Chicken and Mango Salad, Roasted Cauliflower Salad with Mustard Dressing, Camembert Salad with Summer Fruits and my favorite salad Labneh Beetroot Salad with Cheesy titbits!

For me, the trick is to play with different textures – crunchy, creamy, smooth, soft, hard. Then to also try and find the perfect balance between sweet, salty, bitter, sour and umami.


This salad has it all.

Hot Smoked Salmon Salad

Hot Smoked Salmon Salad

serves 2 for a main course or 4 for a starter portion

Ingredients

300 – 400 g Threestreams Hot Smoked Norwegian Salmon Portion

120 g baby salad leaves

2 – 3 small firm but ripe pears

125 ml blueberries

1 small cucumber – cut in thin ribbons with a vegetable peeler

a small red onion cut in thin slices – optional

1 cup/250 ml croutons – optional

For the Dressing

125 ml/ ½ cup good quality mayonnaise – you can make it yourself

45 ml / 3 T Full Fat Yogurt – I prefer Fairview

zest and juice of 1 lime – if the lime is very small, use two. You want a good acidic kick

salt and pepper to taste

about 2 T/30 ml chopped dill

a little milk to thin the dressing if too thick for your licking

Method

Make the dressing first and keep in a glass jar with a lid. Place all the dressing ingredients in a blender and process until smooth.  It is winter, so I warmed the salmon slightly, but in Summer it will be perfect served cold.

Divide the salad leaves amongst the pretty plates. Slice the pears with a mandolin, sharp knife of wide vegetable peeler. I like the whole pear shape in the salad. Scatter the cucumber slices, the blueberries, onion slices (if using) and the croutons(if using) over the salad leaves. Flake the salmon and divide amongst the plates. Serve with crispy, hot bread rolls and the salad dressing.

Hot Smoked Salmon Salad

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