
Try this simple lunch with some crusty bread.
Wine Suggestion: A good, salty Pazo de Señoráns Albariño which plays a delightful dance of balancing a lightness and elegance with surprising depth, concentration and complexity.
Hot-smoked salmon salad with chive buttermilk dressing – serves 2
- 2 Little Gem lettuces, cut into chunky pieces
- 50g sugar snap peas, halved
- 1 small red onion, finely sliced
- 2 tbsp capers
- 150g hot-smoked salmon
- crusty bread, to serve
FOR THE DRESSING
- 100ml buttermilk
- 1 tbsp white wine vinegar
- a pinch of caster sugar
- a bunch of chives, finely chopped
Put the buttermilk, white wine vinegar and caster sugar into a small jug, season with salt and pepper and whisk together. Add the chives.
Put the lettuce, sugar snap peas, red onion and capers into a large bowl and toss together gently. Add half the dressing and toss again. Flake over the hot-smoked salmon and gently toss again, then drizzle over the remaining dressing and serve.
(Original recipe in Olive Magazine, April 2020.)
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