This is what I call fast food. You just buy the hot-smoked salmon at the supermarket, warm it gently in the oven, and break it up over a fabulous mix of greens (Brussels sprouts, peas, green beans or broccolini in winter and asparagus and broad beans in summer) then spoon over a chive and lemon dressing.
INGREDIENTS
- 400g hot-smoked NZ salmon or smoked trout, skin on
- 250g small Brussels sprouts, halved lengthwise
- 250g green beans, topped not tailed
- 200g peas
- sea salt and cracked black pepper
Chive and lemon vinaigrette dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- ½ tsp sea salt
- pinch of cracked black pepper
- 1 tbsp snipped chives and/or dill
METHOD
- Heat the oven to 160C fan-forced (180C conventional). Place the fish (skin-side down) on an oven tray lined with baking paper, lightly cover with a square of aluminium foil and heat through for 10 minutes.
- To make the chive and lemon vinaigrette, whisk the lemon juice, oil, honey, salt and pepper together in a medium bowl. Add the snipped chives and dill, stir and set aside.
- Cook the Brussels sprouts and beans in simmering salted water for 3 minutes. Add the peas and bring back to the boil, then drain immediately.
- Toss the cooked and drained greens through the vinaigrette to coat, then place on a warm serving plate.
- To serve, remove the skin from the fish and scrape off any discoloured surface. Roughly break up the fish into bite-sized chunks with your hands and place it on top of the greens. Spoon over the chive and lemon vinaigrette and serve.
Serves4
This recipe is from episode four of Good Food's new TV show,Good Food Kitchen、筛选9频道周六下午1点,October 30, or catch up on9Now.