Salar Flaky Smoked Salmon, Pink Grapefruit and Chicory Salad with French Dressing
Recipe by: Claire MacDonald, Kinloch Lodge, Isle of Skye. Serves 8
Ingredients
900g Salar Flaky Smoked Salmon
3 pink or red grapefruit
4 heads of chicory
(If you can’t get chicory, use any crisp leaves instead.)
For the dressing
1 teaspoon salt
1 rounded teaspoon caster sugar
About 15 grinds of black pepper
1 teaspoon mustard powder
150 mls olive oil or sunflower oil
2 teaspoons wine vinegar – or more if you like a sharper taste
1 teaspoon creamy horseradish sauce
1 – 2 tablespoons snipped chives
Method
Shake all the dressing ingredients together well, in a screw topped jar. This dressing can be made up to a week ahead and kept in the fridge. Give the jar a good shake to mix up the ingredients before dressing the salad.
Flake the fish from the skin into a bowl.
Cut the ends off the chicory heads and pull the leaves apart. Arrange the leaves around the edge of a large serving plate.
With a sharp knife slice the skin and pith from the grapefruit, then cut the fruit into segments, taking care to remove all the pith, and add the segments to the Flaky Smoked Salmon in the bowl. Add any grapefruit juice from the slicing to the bowl too.
Mix the dressing ingredients thoroughly and stir the dressing carefully into the Flaky Smoked Salmon and grapefruit segments so as not to break up the fish flakes or the segments.
Heap the Flaky Smoked Salmon and grapefruit onto the serving plate, with the chicory leaves surrounding.
Serve with steamed new potatoes or warmed bread rolls. A filling - and delicious - main course for a warm day.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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