Hot-smoked salmon salad with chilli lemon dressing

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500g new potatoes, halved
200g pack asparagus tips
250g bag mixed salad leaves (including young beetroot leaves and watercress)
bunch each parsley and mint, leaves picked and roughly chopped
140g radishes, thinly sliced
8 x hot-smoked salmon steaks, skin removed
4 spring onions, sliced diagonally

For the dressing:
3 tbsp lemon juice
125ml olive oil
1 tsp wholegrain mustard
2 red chillies


  1. Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking.
  2. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
  3. In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes.
  4. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter.
  5. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions.
  6. Finish by pouring remaining dressing over the top.


Source: BBC Good Food

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