Hot-smoked salmon, roasted garlic & apple salad

Hot-smoked salmon, roasted garlic & apple salad

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

Most of the smoked salmon that you buy in shops – the kind that is usually sold in flat slices – is cold smoked. This means it has been smoked for a long time without any heat source. I prefer hot-smoked salmon, which is usually sold as an individual fillet. The smoky flavour in hot-smoked salmon is bolder and it has a similar texture to cooked salmon. Like all smoked fish, hot-smoked salmon makes a great base for a salad because of its fantastic intense flavour and saltiness. Here, the roasted garlic yoghurt provides a much-needed savoury note, and the crisp apple provides sweetness and crunch.

Ingredients

Quantity Ingredient
1 garlic bulb
250g natural yoghurt
100ml full-cream milk
pinch white pepper
500g hot-smoked salmon
1/2 red onion, thinly sliced
1/2 telegraph cucumber, halved lengthways and thinly sliced
1/2 bunch radishes, thinly sliced into cold water
1 granny smith apple, cored and thinly sliced into acidulated water
150g watercress or mache
1/2 lemon

Method

  1. Preheat the oven to 200°C. Place the garlic on a baking tray and cook for 20–25 minutes, until the edges start to turn dark brown. Squeeze the garlic flesh into a bowl and mash with a fork. Add the yoghurt, milk and white pepper and mash together, making sure the garlic is evenly combined. Season, to taste.
  2. Flake the salmon into a separate bowl and gently combine with the onion, cucumber, drained radish and apple slices and the watercress or mâche. Transfer to a serving platter and drizzle with the yoghurt sauce. Squeeze over the lemon and serve.
  3. Any leftover yoghurt sauce will keep in the refrigerator for up to one week.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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