Smoked salmon with pickled salad

No cooking and serious yum factor.

Less than 45 minutes

Serves 6-8

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Ingredients:

Pickle:

  • 6 radishes, sliced thinly
  • 1 tsp (5ml) yellow mustard seeds
  • 1 English cucumber
  • 1 tsp (5ml) pink peppercorns
  • Salt and milled pepper
  • 1 cup (250ml) each apple cider vinegar and water
  • ½ cup (125ml) sugar

 

  • 1 whole (1-1.2kg) oak-smoked salmon fillet
  • 2 packets (30g each) watercress
  • 1 packet (4s) spring onions, sliced
  • ½ bulb fennel, sliced
  • 2 bulbs beetroot, sliced
  • Lemon wedges and olive oil, for serving

 

Method

  1. Combine pickle ingredients and allow to infuse for about 30 minutes.
  2. Drain well and set aside.
  3. Place salmon on a platter.
  4. Toss watercress, spring onion, fennel and beetroot together.
  5. Top fish with watercress salad and pickles.
  6. Serve drizzled with olive oil and lemon wedges on the side.

 

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