Celebrating wonderful British ingredients, this no-cook, healthy salad by celebrated chef, Mark Hix, is a treat for the eyes as well as the tastebuds. The flavour and flaky texture of a hot smoked salmon is a genuine crowd pleaser either served on its own or in this salad with a rather dashing horseradish cream dressing.
Serves: 4 as a starter
Prep and cook time:
- 15 mins (plus 30 – 40 minutes wait time)
What You’ll Need:
- ¼ cucumber, halved lengthways and the seeds scooped out
- 100ml cider vinegar
- 1tsp caster sugar
- Salt and freshly ground black pepper
- 300-400g hot smoked salmon
- A handful of small salad leaves, washed and dried
For the dressing:
- 1 tbsp of the cucumber pickling liquid
- ½ tbsp Tracklements Strong Horseradish Cream
- 3 tbsp rapeseed oil
What To Do:
- Slice the cucumber as thinly as possible and mix with the cider vinegar, sugar and season with salt and pepper. Leave for 30-40 minutes then drain, reserving the pickling liquid
- Pre-heat the oven to 160°C/gas mark 3
- Warm the salmon for about ten minutes in the oven, meanwhile whisk all the ingredients together for the dressing. Flake the salmon into pieces and arrange on a large serving platter with the leaves and cucumber then spoon over the dressing