Smoked Salmon, Cucumber, Asparagus & Mint Salad

Smoked Salmon, Cucumber & Mint Salad 010aThis salad is fabulous made with freshly smoked still warm salmon, but is an equally delicious salad meal made with purchased hot smoked salmon.

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.

Serves 2

300 piece hot smoked salmon fillet, skin and bones removed, flesh flaked
1 small red onion, thinly sliced
juice 1 lemon, plus lemon wedges for serving (optional)
250g asparagus
1 cucumber
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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Learn more about asparagus:

Asparagus - A Spring Treat

Asparagus – A Spring Treat

Other recipes using asparagus you might like to try:

New Potato & Asparagus Salad with Sheep Curd

New Potato & Asparagus Salad with Sheep Curd

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus


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