Salar Flaky Smoked Salmon Rice Salad with Tartar Sauce
recipe by Peter Johnson of Saddleworth, serves 4
Ingredients: 6 cloves of garlic, salt, 90g shelled walnuts, 100g good white bread, extra virgin olive oil, 100 ml Greek yoghurt, 2 cucumbers, juice of 1 lemon, white pepper, 450g Salar Flaky Smoked Salmon, broken into large chunks, about 200g cooked basmati rice, Cos or Little Gem lettuce leaves.
Method: Pound 6 cloves of garlic with a pinch of salt. Put the garlic in a food processor with 90g shelled walnuts and whiz until they reach the consistency of breadcrumbs.
Soak 100g of good white bread in water then squeeze out the liquid. Add this to the walnut mixture and process until smooth. Blend in 2tbs extra virgin olive oil then put the mixture into a large bowl. Whisk 100ml of Greek yoghurt into the nut mixture.
Grate 2 cucumbers coarsely and squeeze out all the moisture. Whisk these into the mixture in the bowl then season with the juice of a lemon, salt and white pepper while continuing to whisk.
Put the sauce on one side then flake 450g Flaky Smoked Salmon into large chunks and mix with cooked basmati rice (as much or as little as you like - 2 parts salmon to 1 part cooked rice works well).
Put the salmon mixture on top of some Cos or Little Gem lettuce leaves and serve with the tartar sauce.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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