Celebrating wonderful British ingredients, this no-cook, healthy salad by celebrated chef, Mark Hix, is a treat for the eyes as well as the tastebuds. The flavour and flaky texture of a hot smoked salmon is a genuine crowd pleaser either served on its own or in this salad with a rather dashing horseradish cream dressing.
Methods
Slice the cucumber as thinly as possible and mix with the cider vinegar, sugar and season with salt and pepper. Leave for 30-40 minutes then drain, reserving the pickling liquid
Pre-heat the oven to 160°C/gas mark 3
Warm the salmon for about ten minutes in the oven, meanwhile whisk all the ingredients together for the dressing. Flake the salmon into pieces and
Ingredients
¼ cucumber, halved lengthways and the seeds scooped out100ml cider vinegar
1tsp caster sugar
Salt and freshly ground black pepper
300-400g hot smoked salmon
A handful of small salad leaves, washed and dried
For the dressing:
1 tbsp of the cucumber pickling liquid
½ tbsp Tracklements Strong Horseradish Cream
3 tbsp rapeseed oil
