Hot smoked oak roasted salmon salad

Hot smoked oak roasted salmon salad

This easy to prepare salad will make a tasty lunch, with its zesty dressing and crunchy radishes...

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Cooking time:

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Serves: 4

1 or 2 pieces of hot smoked oak roasted salmon

150g lamb’s lettuce

200g fresh or frozen peas

150g red radishes

1 avocado

1 medium sized red chilli

1 packof dill, finely chopped

1 unwaxed lemon

1 tsp Dijon mustard

2 tbsp white wine vinegar

6-8 tbsp extra virgin olive oil

  1. Wash and dry the lettuce.
  2. Put some boiling water in a pan and bring back to the boil. Put in the peas and blanch quickly for 1 minute, then refresh under cold water and set aside until ready to use.
  3. Wash and slice or chop the radishes.
  4. To make dressing mix the Dijon mustard, ˝ lemon rind finely grated, ˝ lemon juice, vinegar and oil in an old jam jar with a lid and shake it until well mixed. Add finely chopped dill.
  5. When ready to eat assemble the salad, place the lettuce in your serving bowl, flake over the salmon, scatter the peas on top, slice the avocado and add to salad, then add the radishes and dress with your vinaigrette.
  6. Season to taste.

When you next pop into Cocolicious you will notice some changes to their menu. Loulou and her team will now be able to offer an expanded lunch menu, with a hot dish every day, 3 or 4 different salads, Cocolicious signature tartines and some exciting daily specials, adapting the new menu regularly in order to reflect the seasonal changes. Ginny and Sarah, Cocolicious’s two lovely chefs, will be keeping their cosy kitchen buzzing using quality ingredients, sourced as locally as possible. Bon appétit! For more info. see or call 01580 714954.

Photographs: David Merewether
Recipes Type: Salads

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