Hot Smoked Salmon Salad

Recipe by
Monday Morning Coooking Club

Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores.

Ingredients

Method

Ingredients

  • Pickled Onions

  • 2 Red Onions, large, halved lengthways, thinly sliced
  • 23 cup Simon Johnson White Wine Vinegar
  • 2 Green Jalapeño Chillies, sliced
  • 1 tbsp Lemon Juice
  • 1 tsp Tasman Sea Salt
  • Salad

  • 180 g Baby Rocket Leaves
  • ½ Radicchio, approx 180g, roughly chopped
  • 2 Fennel, finely sliced
  • ¾ cup Pickled Onion, drained, (see recipe below)
  • ½ cup Simon Johnson Salted Capers, rinsed & drained
  • 1 cup Toasted Walnuts
  • 600 g Woodbridge Hot Smoked Salmon, flaked
  • Dressing

  • 30 ml Simon Johnson White Wine Vinegar
  • 1 tsp Simon Johnson Dijon Mustard
  • 13 Cup Pons Extra Virgin Olive Oil
  • 1 tbsp Simon Johnson Classic Mayonnaise
  • ½ tsp Lemon Juice, or to taste
  • ¼ tsp Tasman Sea Salt

Method

    Pickled Onion

  1. Place the onion in a large non-reactive bowl or dish. Combine the vinegar, jalapenos, lemon juice and salt in a medium saucepan. Bring to the boil, stirring to dissolve the salt.
  2. Pour the hot liquid over the onion and allow to come to room temperature, tossing from time to time.
  3. Once cool, refrigerate for up to one week. This recipe will make more than you need for the salmon salad.
  4. Salad

  5. In a large mixing bowl, combine the rocket, radicchio, fennel and half the pickled onions, capers and walnuts. Add the dressing and toss gently to coat the leaves.
  6. Transfer to a serving platter and top with the hot smoked salmon and remaining pickled onions, capers and walnuts.
  7. Dressing

  8. To make the dressing, combine all dressing ingredients in a jar and shake. Set aside.

Buy the Ingredients