Salar Flaky Smoked Salmon with a Mango Salsa and Warm Butterbean Salad
recipe by Ann Holt, Lochgair - for 4 servings
Ingredients (For the meal): A good sized piece of Salar Flaky Smoked Salmon cut into 4 portions.
Ingredients (For the salsa): 1 ripe mango (peeled and diced small), 1 large tomato (skinned, seeded and finely diced), 1 medium red onion (finely diced), 1 teaspoon diced green chilli from a jar, good handful chopped fresh coriander leaves, 2 tablespoons wine vinegar, dash tomato ketchup, salt and pepper
Method:
Mix all the fruit and vegetables together, add the vinegar, ketchup, herbs and seasoning and toss gently. Leave to infuse for an hour or so at room temperature before serving.
Ingredients (For the salad): 1 clove garlic (peeled and crushed), 2 leeks (sliced very finely), 1 large can cooked butterbeans (drained), 2 sticks celery (sliced very finely), 2 tbsp olive oil, juice 1 lemon, salt and pepper to taste, chopped parsley, salad leaves, 1 can artichoke hearts
Method:
Melt a little butter and fry the garlic until just golden. Add the leeks and fry gently for about 5 minutes. Add the butterbeans, celery, oil and lemon juice plus seasoning. Warm gently for 2 minutes. Add the parsley then tip onto a nice serving platter. Surround with salad leaves and arrange the artichoke hearts on top.
Serve with the Salar Flaky Smoked Salmon and salsa - my favourite!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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