Hot-smoked salmon with lemon and dill couscous recipe
Not up for cooking? No problem. No oven, hob or barbecue is needed for this hot-smoked salmon salad. Just a kettle, a few simple ingredients and 20 minutes.
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Cooking tools:
- Kettle
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Fork
Ingredients
- 320g couscous
- 400ml freshly boiled water from a kettle
- 200g spinach
- 4 tbsp olive oil
- Finely grated zest and juice 1 lemon
- 1 tbsp dijon mustard
- 1 garlic clove, crushed
- 5 spring onions, finely sliced
- Small bunch fresh dill, roughly chopped
- 3 hot-smoked salmon fillets
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