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 arrange on serving plates with the leaves and cucumber and spoon over the dressing.
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
