tauranga.co.nz/taste/Smoke Salmon in salad



Helen Jackson - TV3

Just as I start to write about warmer weather and spring salads a snow storm hits the southern parts of the country and some of us are probably more interested in thinking of winter soups! However, summer is on the way and it is appealing to incorporate the odd salad meal into our weekly repertoire.

I have long been a fan of salads and for a period of time I judged a Café by the quality of its Caesar salad. Nicoise, with chunks of tuna and boiled egg, followed closely on its heels and while both fads have faded a good interesting salad always has its appeal.

With the inclement winter weather our salad green growers have had a difficult time growing salad greens and flexibility in choice is definitely required as some of the less mainstream lettuces can be difficult to find.

Salads offer a range of textures and flavours in one bowl, they require few dishes and can be an entire meal. While many of the components of a salad are healthy, a salad is not necessarily low calorie food. Like most meals it depends on the dressing and ingredients as to how healthy it is.

Healthy or not I am sure you will agree that this smoked salmon salad is divine.

Smoked Salmon Salad
If you can’t find cos lettuce then iceberg is the next best option (as pictured).

400 g small new potatoes, scrubbed
3 tablespoons olive oil
Sea salt and freshly ground black pepper
2 cos lettuces, stalks removed and tough outer leaves discarded
200 g smoked salmon
1 Hass avocado, sliced
½ cup sour cream
2 teaspoons lemon juice
2 teaspoon grainy mustard
1 teaspoon runny honey

Halve potatoes and make sure they are completely dry. Heat the oil in a large frying pan and cook the potatoes until golden all over and just tender. Remove from the pan, drain on a paper towel and season with salt and freshly ground black pepper.

Wash and dry the lettuce leaves and arrange in 4 bowls or on a large platter.
Divide warm potatoes, salmon and avocado between the bowls.
Mix together sour cream, lemon juice, mustard and honey and adjust flavours to taste.

Spoon dressing over salad and serve at once.

Serves 4.

TV3 - Helen Jackson can be heard on the Radio Live Kitchen & Garden Show every Saturday morning from 6-10am.
You can contact Helen through her very popular website www.foodlovers.co.nz where you will find over 1000 recipes and loads of great food information.

Smoke Salmon in salad

03 Oct 08