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

Ingredients

• 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

Method

1. 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. 
2. 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.
3. Mix the dressing ingredients. 
4. 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.