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Smoked Salmon Salad with Lavender's Green Roast Lemon Chutney
Serves 8 for an entree

  • 1 large fillet of Smoked Salmon (850g) (see in store - deboned available)
  • 24 asparagus spears, ends broken at the wobbly point
  • 16 baby carrots 
  • 1 container of Mache (Lamb’s lettuce) - this lettuce is halfway between lettuce and spinach in taste and texture and has a slighty nutty, tangy flavour. Alternatively you could use rocket and butter lettuce.

DRESSING
  • 5 roots of coriander
  • 1 clove garlic
  • 5cm fresh ginger root, peeled and sliced
  • 1 teaspoon salt
  • ground black pepper
  • 3 heaped teaspoons of Lavender’s Green Roast Lemon Chutney (see in store)
  • 6 tablespoons extra virgin olive oil
  • 1 lemon, juiced

Carefully wash the asparagus and carrots and pat dry. Place on an oiled baking tray, spray with a little more olive oil, season with salt and pepper and then roast in a 200°C oven for 20 – 30 minutes until tender. Leave to cool. Cut the asparagus in half on the diagonal and keep the carrots whole.
 
Remove the bones from the salmon (we can debone in store) and break into bite size pieces. Allow four pieces of fish per serving.

To make the dressing: using a mortar and pestle, pound the first four ingredients to a paste. Add the chutney, oil and lemon juice stirring until emulsified. Taste and check for seasoning.

In the centre of a large plate mound a small handful of Mache, place six pieces of asparagus on top, intersperse with the fish and the two carrots. Dress the salad just as you serve it.
 
Recipe courtesy of Lavender's Green