Baby Corn and Smoked Salmon Salad
This is a perfect way of using up smoked salmon.
This will do for four people as a light lunch, with soda bread toast. There is no method really – you can simply mix all the chopped or shredded salad ingredients in a wooden bowl, mix the dressing, dress….and serve. Or you can arrange more enticingly on individual plates, and serve with the dressing separately.
Recipe for baby corn and smoked salmon salad
- 2 avocados
- 175g/6 oz baby corn
- smoked salmon offcuts – whatever you need to use up
- 3 radishes (optional) – sliced thinly, for a bit of zing and colour
- 2 baby gem lettuces, a floppy English lettuce or a bag of mixed mild leaves – including lambs’ lettuce
- ½ barely cooked romanesco or 175g/6 oz pack of briefly-blanched baby sugar snaps – for crunch
- chopped dill – retaining some for garnish
Ingredients for dressing
- 3 tbsp thick Greek yoghurt
- 3 tbsp mayonnaise
- 3 tbsp walnut oil
- 1 tbsp lemon juice
- smoked salt and Indonesian long pepper
- Peel, stone and slice the avocado (go to this post for how to get the stone cleanly out of an avocado). Cut the baby corn into thumb-length lengths – no need to cook. Slice the radishes thinly if you haven’t already. Shred the lettuce.
- Arrange the lot on plates (or throw the whole lot into a wooden salad bowl) together with the salmon, and the sugar snaps or romanesco, and the bulk of the dill.
- Mix the dressing ingredients.
- Garnish the salad with the rest of the dill. Serve with the dressing – or dress the salad, if it is in the salad bowl – and the toasted soda bread.
For other things to do with avocados, follow this link.
For other things to do with smoked salmon, follow this link.