Recipes

Buy smoked salmon off-cuts for this salad. Grill any pieces of skin you may find in the off-cuts and snip them over the dressed salad. This dressing is very rich, so I prefer to serve this salad as a starter.

    1 egg, hard-boiled
    285g mixed salad leaves
    115g smoked salmon off-cuts
    50g cottage cheese
    2 tsp green peppercorns
    1 lime
    1/2 lemon
    100ml single cream
    Sea salt and freshly ground black pepper
    Small bunch chives

Method

Wash and dry the salad leaves and tip them out on a large plate. Snip the best pieces of salmon off-cuts and set them aside for finishing. In the food processor, whizz the remaining salmon with the cottage cheese and green peppercorns until smooth.

Zest and juice the lime and juice the lemon. Mix the lemon and lime juices together and set aside the lime zest. Add the cream and fruit juices to the salmon dressing and whizz again.

Peel the egg and chop roughly. Add the chopped egg to the salmon dressing and season. Pour the dressing over the salad. Sprinkle with the reserved salmon pieces and lime zest and snip over the chives.