Crispy iceberg lettuce, crunchy fennel, cool cucumber, fresh parsley leaves and rich, creamy smoked salmon with a dressing that adds
saltiness and tanginess and you have the perfect combo of flavours and textures for an autumn lunch.
It only takes minutes to assemble and is fresh and styish enough for entertaining – think lunch with the girls – just add a glass of crisp Hawke’s Bay Pinot Gris and you have one of the easiest, tastiest and prettiest meals you could wish for.
Smoked Salmon, Caper & Parsley Salad
If you don’t have lime-infused olive oil use plain oil and add a little extra lime juice. Lemon juice works just as well as lime – use whichever you have.
600g piece hot smoked salmon, bones and skin removed, flesh flaked
1 cucumber, peeled and diced
2 bulbs baby fennel, thinly sliced
½ cup flat-leaf parsley leaves
1 small iceberg lettuce, shredded
RED ONION DRESSING
1 small (about 100g) red onion, thinly sliced
¼ cup capers
3 tbsp lime juice or to taste
2 tbsp lime-infused olive oil
½ tsp ground sea or rock salt
1 To make the dressing, place onion, capers, lime juice, oil and salt in a small bowl and mix to combine. Set aside to stand for at least 10 minutes – longer won’t hurt. Check for flavour and add more lime juice, if necessary.
2 Place salmon, cucumber, fennel and parsley leaves in a bowl and gently toss to combine. Pour dressing over salmon mixture and gently toss again.
3 To serve , line a serving platter or individual plates with
lettuce then top with salmon mixture. Serve immediately with crusty bread or rolls.
Happy cooking and eating.
Recipe by Rachel Blackmore
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