Clementine and Honey Roast Salmon Salad with Wasabi Dressing
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| Serves | 2 to 4 people as main meal or appetiser |
| Prep time | 5 minutes |
| Allergy | Fish |
| Meal type | Main Dish, Salad, Snack, Starter |
| Misc | Gourmet, Serve Cold |
| Occasion | Christmas, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
An elegant and vibrant winter salad that would make a perfect starter for Christmas dinner or New Year's Day lunch; the ingredients can be increased so that this salad can be served as part of a festive buffet, and all that is needed is sliced rye bread, or sourdough to serve.
Ingredients
- 1 bag (110g) mixed salad leaves (I used mache and rocket leaves)
- 1 large cooked beetroot (cut into wedges)
- 225g honey roast hot smoked salmon (I used Delish Fish )
- 2 clementines (cut in half and then sliced)
- 4 tablespoons creme fraiche
- 1 to 2 teaspoons freshly grated wasabi
- 1 teaspoon honey
Note
An elegant and vibrant winter salad that would make a perfect starter for Christmas dinner or New Year's Day lunch; the ingredients can be increased so that this salad can be served as part of a festive buffet, and all that is needed is sliced rye bread, or sourdough to serve.
Directions
| Step 1 | Arrange the leaves on a large serving platter or individual plates and then add the beetroot wedges, the flaked salmon and then the clementine slices. |
| Step 2 | Whisk the creme fraiche, 1 teaspoon of grated fresh wasabi and honey together and adjust seasoning with more wasabi if needed. |
| Step 3 | Drizzle the creamy wasabi dressing over the salad and serve with sliced rye or sourdough bread. |
