Tenderstem®, Scottish Smoked Salmon & Toasted Seed Salad with Lemon Dressing
This recipe is a really delicious way to get those oh-so-good Omega-3s in your system. Smoked salmon is always a treat, and made even more so here when paired up with Tenderstem®.
This salad is incredibly easy to make but is full of flavour. The toasted seeds give added crunch and the lemon dressing really brings out the flavor of the Tenderstem® and salmon. Serve with crusty bread of Scottish oat cakes for a simple but satisfying dish.
5 minutes cooking
- 200g Tenderstem®, stems cut in half
- 80g mixed seeds (e.g. sunflower, pumpkin, sesame)
- 1 tbsp dark soy sauce
- 200g Scottish smoked salmon
- Small bunch fresh chives, snipped
For the lemon dressing
- 2 tbsp cold pressed rapeseed oil
- Juice ½-1 lemon, to taste
- Freshly ground black pepper and sea salt, to taste
Make the dressing by whisking together the rapeseed oil and lemon juice to taste. Season with freshly ground black pepper and sea salt. Set aside.
Steam or boil the Tenderstem® for 3-4 minutes until just tender but with a little bite.
While the Tenderstem® is cooking toast the seeds by tipping them into a small frying pan. Add the soy sauce and cook over a medium heat, tossing regularly to coat all over, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter.
Arrange the cooked Tenderstem® on a plate, top with the smoked salmon slices. Drizzle over the dressing and sprinkle over the toasted seeds and chives. Serve immediately.