Hot smoked salmon salad with hints of asia
I was asked to prepare a dish with salmon, suitable for the tournament’s “welcome” cocktail party at the Sheraton Fiji. Crisp cos lettuce leaves, crunchy shallots and moist chunks of salmon topped with salmon caviar made this a refreshing mouthful, full of contrasting textures that the golfers loved.
|4||Shallots, finely sliced|
|2 Tbsp||Olive oil|
|250 g||Hot-smoked salmon fillets|
|8||Cos lettuce leaves, washed|
|4 Tbsp||Salmon caviar|
|2||Limes, cut into wedges|
|3||Vietnamese mint leaves|
- Make the dressing by pounding the ginger, lemongrass, peppercorns and chilli in a mortar and pestle until smashed and soft. Place this mixture in a jar with remaining ingredients (including the zest and juice of the lemon) and mix well. (It can be made in the food processor.)
- Slice the shallots finely. Heat the oil in a small pan and fry gently until crisp and golden. Drain on a paper towel. Peel the cucumber and cut into thin sticks. Break the salmon into bite-sized chunks.
- To serve, place the cos leaves on a large platter. Divide the salmon and cucumber evenly and nestle onto the leaves. Drizzle a little dressing over each serving, then top with shallots and a teaspoonful of the salmon caviar. Garnish with lime wedges and mint leaves.
Serves 8 as an entrée and can be scaled up for a party.