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Amanda McInerney of www.lambsearsandhoney.com

Smoked Salmon Salad with Saffron Mayo

5 from 2 votes
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Prep Time 15 minutes
Total Time 15 minutes
Ingredients Method

Ingredients
  

  • 250 gms of either hot-smoked or cold-smoked salmon
  • 300 gms baby potatoes quartered, boiled for 10 minutes, then cooled
  • 200 gms green beans blanched
  • 1 bunch asparagus blanched
  • 4 spring onions finely chopped
  • handful of cherry tomatoes halved
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup finely chopped coriander
  • 1/2 cup good quality mayonnaise
  • 2 tbsp lemon juice
  • 1 good pinch of saffron strands
  • Baby spinach leaves and croutons for garnishing.

Method
 

  1. Soak Saffron strands in the lemon juice. Set aside for 10 minutes, then add to the mayo mixing well to combine. The mayo should be fairly loose - add a little more lemon juice if necessary.
  2. Break up the smoked fish into small pieces.
  3. Chop beans and asparagus into halves or thirds.
  4. Combine all fish, vegetables and fresh herbs, retaining some of the coriander for garnish. Toss all gently together to combine and arrange on a platter which has been lined with baby spinach leaves.
  5. Drizzle with the saffron mayo, then sprinkle with croutons and chopped coriander.

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