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Hot Smoked Salmon Salad with Lemon Salad Cream

 

 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

lemon juice

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 .

 

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

18 comments on “Hot Smoked Salmon Salad with Lemon Salad Cream

  1. Francesca
    December 15, 2015

    this looks perfect for summer and the festive season. I love hot smoked salmon- you already know this- and the salad cream is a nice touch. Might check out the Tassal shop in Kew and see what they have…..

    Like

  2. Gather and Graze
    December 14, 2015

    Absolutely delicious Sandra! Another beautiful salad that needs to grace our table around Christmas time – thanks for the inspiration.

    Like

    • ladyredspecs
      December 14, 2015

      Thanks Margot, it’s a delicious salad. The dressing goes with any seafood, fish, even chicken..

      Liked by 1 person

  3. ChgoJohn
    December 14, 2015

    We are quite fortunate to have salmon in great supply but you still have to do your homework lest you support one of the less green suppliers. Your salad is a great use of this truly tasty fish. I love the suggestion of grilling the fish beforehand. Yum!

    Like

  4. chef mimi
    December 13, 2015

    This salad look so pretty and delicious!

    Like

  5. Lisa @ cheergerm
    December 12, 2015

    Fab salad Mrs R. I feel your conundrum but also partake, although less often these days. I also believe that the Tassie salmon farmers are giving it a red hot go, so want to be supportive too.

    Like

  6. I am sorry that it is so difficult for you to find the fresh wild salmon, I feel very fortunate here on the West coast. When it isn’t in season we just don’t eat it 😦 Farmed fish is full of antibiotics and other things that are bad for you.

    Like

    • ladyredspecs
      December 12, 2015

      Australia has no native salmon Liz. The english introduced trout to our river system, and we have ocean trout, but the only salmon available is farmed or imported. The Tasmanian Atlantic Salmon industry is working hard to minimize their enviromental impacts, but it’s early days….

      Like

  7. marymtf
    December 11, 2015

    I’m always looking for something fresh to tempt my mum. This is lovely.

    Like

    • ladyredspecs
      December 11, 2015

      Thanks Mary, yes the fresh flavours are perfect for summer

      Like

  8. Eha
    December 11, 2015

    An absolutely beautiful salad, Sandra . . . Yes, I have and do use both Huon and Tassal, but have to admit to reservations regarding the farmed fish! The aquareovirus facts, usage of antibiotics and fish food not normal for their species, artificial colouring etc do make one go back to university generated facts [have used both Uni of Tasmania and Uni of Oslo, Norway writings] in addition to only having half the omega oils found in Alaskan free caught fish make me love the taste but strongly restrict my usage . . .

    Like

    • ladyredspecs
      December 11, 2015

      I know the Tassie salmon industry is working on cleaning up it’s act so they probably need encouragement….

      Like

      • Eha
        December 11, 2015

        I could not agree more! And already in 2009 it was a 350 million dollar industry for the island. Just some of the problems are not that easy or cheap to fix. Hope we are doing better than Norway [surely one of the most honest countries in the world] where it is suggested pregnant women, children and young adults do not partake . . . * smile* Well, whilst Matthew Evans lives on the island . . . and ABC has serious panel shows . . . and all this does not mean I won’t make your inviting salad before Yule!!

        Liked by 1 person

  9. Gretchen
    December 10, 2015

    We certainly have plenty of salmon here but I find the West coast salmon to be even better. Salmon on salad is a great way make it go further and this looks delicious.

    Like

  10. ardysez
    December 10, 2015

    Sounds wonderful Sandra. My husband grills salmon on the bbq to perfection and I can just imagine it in this salad. The dressing sounds amazing.

    Like

    • ladyredspecs
      December 11, 2015

      Thanks Ardys, a man who can cook salmon to perfection is worth his weight in gold! Hang on to him…..

      Liked by 1 person

      • ardysez
        December 13, 2015

        You are so right Sandra!!

        Like

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