Smoked Salmon, Cucumber, Asparagus & Mint Salad
I plated the flaked smoked salmon and cucumber salad separately, which gives a great visual appearance, but the flaked salmon can be tossed through the vegetable mixture, if you prefer.
300 piece hot smoked salmon fillet, skin and bones removed, flesh flaked
CUCUMBER, ASPARAGUS & MINT SALAD
1 small red onion, thinly sliced
juice 1 lemon, plus lemon wedges for serving (optional)
2 tbsp shredded fresh mint leaves
1 For the salad, place onion in a small bowl, pour over lemon juice and stand for at least 10 minutes.
2 Trim woody ends from asparagus spears, then cut into 5 cm pieces, setting aside the tips.
3 Bring a saucepan of lightly salted water to the boil, add the asparagus pieces, but not the tips, bring back to the boil and cook for 3-4 minutes or until just tender. Add tips and cook, for 2-3 minutes longer or until tender. Drain and refresh under cold running water.
4 Meanwhile, cut cucumber into 5 cm long batons – the
cucumber and asparagus pieces should be about the same size. Place in a bowl, add asparagus, onion with lemon juice and mint and toss to combine.
5 To serve, place a pile of cucumber salad and a pile of smoked salmon on serving plates and accompany with lemon wedges and crusty bread, if desired.
Happy cooking and eating.
Recipe by Rachel Blackmore
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