Camilla's Hot Smoked Salmon Salad
Pic: Camilla's salad on retreat went down a treat!
2 x fillets high grade hot smoked salmon
2-3 x cups frozen peas
1/2 x bunch radishes
1 x bunch butter lettuce
1 x 120g bag spinach or spinach and rocket mix
2 x zucchinis
Small handful dill
Small handful basil
Small handful parsley
*or choose your fave herbs / mix it up as you like!
One large red chilli, deseeded and thinly sliced (choose a more mild variety if you’re not keen on spice!)
Toasted seeds – pepitas / sunflower seeds / flax seeds to top
For dressing (adjust quantities to taste)
Juice of half a lemon
1 x cup olive oil
2 x tablespoon apple cider vinegar
Salt and Pepper to taste
Shake up in a jar
Method to her yuminess:
Start by boiling the kettle and adding frozen peas into a bowl of boiling water letting them sit for around an hour, adding more boiling water after around half an hour. Taste at the end to check they’re the texture you are happy with.
In the meantime, chop, wash and dry lettuce and place in large salad or mixing bowl
Add spinach and / or rocket and herbs in and mix all together well
Use a mandolin (if you have one) or a knife to thinly slice the radishes
Use a potato peeler to ribbon the zucchinis (avoiding the seeded parts in the middle, as they’re a bit too wet and soggy)
Add radishes and zucchini together with the chili and mix again thoroughly
Once the peas are done, drain and toss them through the salad
Add a drizzle of dressing down the edge of the bowl, slowly turning the bowl as you do and then toss the salad well to mix it all up. Taste test to see if it needs more dressing, but be careful not to overdress.
Add equal amounts of salad to 4 bowls, and portion out the salmon into 4 equal servings and place on top of each serving. Sprinkle toasted seeds and extra herbs on top if you like, and serve straight away!