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Recipe for Hot Smoked Salmon, Roasted Garlic & Apple Salad
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95. We hand-picked this recipe because we want to make it ourselves!
Most of the smoked salmon that you buy in shops – the kind that is usually sold in flat slices – is cold smoked. This means it has been smoked for a long time without any heat source.
I prefer hot-smoked salmon, which is usually sold as an individual fillet. The smoky flavour in hot-smoked salmon is bolder and it has a similar texture to cooked salmon. Like all smoked fish, hot-smoked salmon makes a great base for a salad because of its fantastic intense flavour and saltiness.
Here, the roasted garlic yoghurt provides a much-needed savoury note, and the crisp apple provides sweetness and crunch.
Serves 4
1 garlic bulb
250 g (9 oz/1 cup) natural yoghurt
100 ml (3½ fl oz) full-cream (whole) milk
Pinch of white pepper
500 g (1 lb 2 oz) hot-smoked salmon
½ red onion, thinly sliced
½ telegraph cucumber, halved lengthways and thinly sliced
½ bunch radishes, thinly sliced into cold water
1 granny smith apple, cored and thinly sliced into acidulated water
150 g (5½ oz) watercress or mâche
½ lemon
Preheat the oven to 200°C (400°F). Place the garlic on a baking tray and cook for 20–25 minutes, until the edges start to turn dark brown. Squeeze the garlic flesh into a bowl and mash with a fork. Add the yoghurt, milk and white pepper and mash together, making sure the garlic is evenly combined. Season, to taste.
Flake the salmon into a separate bowl and gently combine with the onion, cucumber, drained radish and apple slices and the watercress or mâche. Transfer to a serving platter and drizzle with the yoghurt sauce. Squeeze over the lemon and serve.
Any leftover yoghurt sauce will keep in the refrigerator for up to one week.
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95.Click here for our other recipe from Simon Bajada's The New Nordic: Berry skyr popsicles.
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95. We hand-picked this recipe because we want to make it ourselves!
Most of the smoked salmon that you buy in shops – the kind that is usually sold in flat slices – is cold smoked. This means it has been smoked for a long time without any heat source.
I prefer hot-smoked salmon, which is usually sold as an individual fillet. The smoky flavour in hot-smoked salmon is bolder and it has a similar texture to cooked salmon. Like all smoked fish, hot-smoked salmon makes a great base for a salad because of its fantastic intense flavour and saltiness.
Here, the roasted garlic yoghurt provides a much-needed savoury note, and the crisp apple provides sweetness and crunch.
Serves 4
1 garlic bulb
250 g (9 oz/1 cup) natural yoghurt
100 ml (3½ fl oz) full-cream (whole) milk
Pinch of white pepper
500 g (1 lb 2 oz) hot-smoked salmon
½ red onion, thinly sliced
½ telegraph cucumber, halved lengthways and thinly sliced
½ bunch radishes, thinly sliced into cold water
1 granny smith apple, cored and thinly sliced into acidulated water
150 g (5½ oz) watercress or mâche
½ lemon
Preheat the oven to 200°C (400°F). Place the garlic on a baking tray and cook for 20–25 minutes, until the edges start to turn dark brown. Squeeze the garlic flesh into a bowl and mash with a fork. Add the yoghurt, milk and white pepper and mash together, making sure the garlic is evenly combined. Season, to taste.
Flake the salmon into a separate bowl and gently combine with the onion, cucumber, drained radish and apple slices and the watercress or mâche. Transfer to a serving platter and drizzle with the yoghurt sauce. Squeeze over the lemon and serve.
Any leftover yoghurt sauce will keep in the refrigerator for up to one week.
This is an edited extract from The New Nordic by Simon Bajada, published by Hardie Grant, RRP $AU49.95.
Click here for our other recipe from Simon Bajada's The New Nordic: Berry skyr popsicles.
