Recipe: Justin Thomson from The Shack | Photography: Leah Hoskin

A very simple, fresh and clean salad filled with deliciousness

Serves 4–6

1 tbsp lemon juice
1 tbsp dill, chopped
1 tsp horseradish, creamed
2 tbsp extra virgin olive oil
500g hot smoked salmon, warmed
50g dill, picked (approx 1 cup)
50g flat leaf parsley (approx 1 cup)
50g radish sprouts
150g baby watercress
200g cucumber, thinly sliced
100g asparagus, trimmed and thinly sliced (approx 8-10 spears)
100g radish, thinly sliced
1 apple, julienned and stored in cold lemon water
1 cup Greek yoghurt
1 lemon, quartered

Whisk together the lemon juice, horseradish, dill and olive oil in a bowl or shake in a jar until well combined.

To assemble the salad:

Put a dollop of yoghurt on each plate.

Arrange half the cucumber and half the radish randomly on each plate.

Gently pull the warmed salmon into large chunks and place on the plates.

Mix the remaining cucumber and radish with the dill, apple, cress, asparagus, sprouts and parsley in a medium bowl then lightly dress with lemon, dill and horseradish dressing.

Take a handful of the salad and place on top of the salmon, serve with a lemon wedge.

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