HOT-SMOKED SALMON SALAD WITH APPLE, POTATO AND CUCUMBER
“My parents and aunty share an allotment, and it’s one of my favourite places. In summer, they grow cucumbers and we always end up with hundreds. This dish evolved out of the necessity for copious cucumber consumption, but it is so delicious that I thought it deserved to be shared.”
Serves 4
EASY
GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes
waxy salad potatoes (Woolworths Apache) 450 g, cut into 2 cm chunks olive oil 2T sea salt and freshly ground black pepper, to taste hot-smoked salmon 3 fillets
(about 100 g each) small cucumber 1, seeded and cut into thick half-moon slices green apple 1, quartered, cored and finely sliced little gem or similar type of lettuce
1 (about 150 g), leaves separated
For the dressing:
Dijon mustard 1½ t cider vinegar or white wine vinegar 3t tarragon 6 sprigs, leaves finely chopped unwaxed lemon 1, zested honey ½t
1 Preheat the oven to 220°C. In a small roasting pan, toss the potatoes with the oil and 2 T water. Season, then roast for 15 minutes. 2 Meanwhile, mix the dressing ingredients in a small bowl or jug and set aside. 3 Once the potatoes have been roasting for 15 minutes, remove the roasting pan from the oven and add the salmon. Reduce the oven temperature to 180°C and return to the oven for a final 5 minutes. 4 To assemble the salad, flake the salmon into the potatoes, discarding the skin. Mix in the cucumber, apple and lettuce leaves, and toss with the dressing before serving.
FAT-CONSCIOUS, DAIRY-FREE, WHEATAND GLUTEN-FREE
WINE: Woolworths Domaine Grier French Rosé