Gravadlax salmon salad with sugar snap peas & asparagus
A GREAT BALANCE OF SWEET SPRING VEG AND SALTY SALMON
Serves 6
200g asparagus 200g sugar snap peas 400g smoked salmon 3 mini gem lettuces, whole leaves picked 2 handfuls salad leaves (to vary colour) 3 spring onions, sliced 4 radishes, sliced
for the dressing
4 tbsp wholegrain mustard 6 tbsp finely chopped dill 2 tbsp white wine vinegar 1 tbsp honey 100ml rapeseed oil
to serve
Lemon slices Fresh dill
1 Bring a pan of water to the boil and simmer the asparagus for 4–5 mins and the sugar snap peas for 2–3 mins; drain and refresh with cold water. Set aside.
2 In a blender, add all the dressing ingredients except the rapeseed oil. Blend and then add the oil gradually until it has all been incorporated.
3 Lay out the salmon pieces and brush generously with the mustard dressing; cut into 1cm slices.
4 In a large bowl, add the sugar snap peas, asparagus, lettuce/salad leaves, spring onions and radishes. Season and add 2–3 spoons of the mustard dressing – or as much as you need to lightly coat everything – and mix.
5 On a platter, layer the salad mixture, followed by the salmon, dress with dill, seasoning and lemon slices. Any spare dressing will keep for 3–4 days in the fridge in an airtight container.