from one generation to the next
Salmon means luxury to me, a hangover from before Tasmania’s farmed Atlantic salmon industry, when all the salmon you could buy in Australia was canned, smoked or air freighted at enormous cost. Top quality salmon is now readily available here and still it comes at a cost, to the pristine southern marine enviroment.
I’ve reduced the amount and frequency I serve salmon, but I can’t resist totally. It’s such a versatile fish, hot smoked, cold smoked, cured, poached, pan fried, sashimi, I love it all. I’ve found a small portion goes along way if it’s flaked into bite sized pieces and added to a salad, in fact less than 200g makes a satisfying meal for two hungry eaters.
The other thing I love about salmon is that it has so any soul mates, flavours that are complementary to one another, as well as the salmon itself, so it seems right to put them all on a plate together then bring them together with deliciously lemon salad cream, an old style dressing recipe which deserves to be dusted off and given a new lease of life.
The quantities below make a beautiful meal for two.
Hot Smoked Salmon Salad with Lemon Salad Cream
400g kipfler potatoes
8 spears of asparagus or a handful of green beans
1/2 cup loosely packed flat leafed parsley
1/2 cup loosely packed dill
1 cup loosely packed rocket
1 tablespoons salted capers, rinsed and squeezed dry
200g hot smoked peppered Atlantic salmon
1 lemon, zest removed in julienne
lemon salad cream:
60g sour cream (I used lactose free)
1 tablespoon pouring cream (I used lactose free)
1 teaspoon Dijon mustard
sea salt and freshly ground pepper
To make the dressing, whisk all the ingredients together in a small bowl until smooth. Season to taste and set aside.
Scrub the potatoes, slice thickly then steam until cooked. Tip the potatoes into a bowl and dress with 1 tablespoon of the lemon cream. Set aside to cool.
Blanch the asparagus, or steam the beans for 6 minutes then refresh in iced water.
Pick the herbs, then wash and dry them with the rocket.
Remove the skin from the salmon fillets, then it break into bite sized pieces.
to serve: Arrange the potatoes on two plates, top with asparagus or beans, leaves, capers and salmon. Drizzle the lemon cream over the plated salads and garnish with lemon zest .