Hot Smoked Salmon Salad with lemon and herb vinaigrette recipe
Hot Smoked New Zealand Salmon Salad with lemon and herb vinaigrette recipe by Regal Salmon.
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Cooking tools:
- Pot
- Stove
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Microplane
- Mason jar
- Fork
- Refrigerator
- Cooler bag
- Aluminum foil
Ingredients
- 7 oz Regal Beech Wood Hot Smoked Salmon
- 3 1/2 oz black bean noodles
- 3 1/2 oz baby spinach leaves
- 1/2 red onion, thinly sliced
- 1/2 cucumber, telegraph, thinly sliced
- 1-2 radishes, sliced
- 3 1/2 oz feta, crumbled
- 3 1/2 oz cherry tomato, halved
- 2-3 tablespoons seeds, pumpkin or sunflower, optional
- 1 lemon, juice and zest
- 2 tablespoons wine vinegar
- 1 shallot, finely diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons basil leaves, chopped, optional
- 1 teaspoon wholegrain mustard
- 1/2 cup olive oil
- salt
- cracked pepper, freshly ground
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