Apr
13

Smoked Salmon Salad

By

iStock_000003302487XSmallOkay, so not everyone likes smoked salmon but I urge you to give this recipe a go – the dressing livens up the salmon to deliver a powerful energy boost, as well as a healthy serving of essential fatty acids that will put a spring in your step until dinnertime.

Ingredients
(serves 2)
100g/3 ½ ozs smoked salmon, flaked
230g/8ozs wholemeal penne pasta (uncooked weight)
Half a cucumber, quartered and sliced
3 sprigs fresh dill
1 small bag (100g/3 ½ ozs) mixed salad leaves
4 spring onions, sliced
8 cherry tomatoes, halved
Handful fresh parsley
For the dressing
6 tbsp crème fraiche
1 tbsp fresh dill
One quarter of a cucumber, cubed
1 tbsp lemon juice
Pinch of pepper for seasoning
Method
Cook the penne in boiling water. Drain, rinse and set and place in refrigerator to cool.
Combine the salmon, cucumber, dill, salad leaves, onions and cherry tomatoes together in a bowl, leaving a few smoked salmon flakes aside for garnish.
Blend the dressing ingredients in a food processor until the cucumber is finely chopped.
Add the dressing to your salad and gently toss.
Garnish with the reserved salmon flakes and fresh parsley.

Ingredients

(serves 2)

  • 100g/3 ½ ozs smoked salmon, flaked
  • 230g/8ozs wholemeal penne pasta (uncooked weight)
  • Half a cucumber, quartered and sliced
  • 3 sprigs fresh dill
  • 1 small bag (100g/3 ½ ozs) mixed salad leaves
  • 4 spring onions, sliced
  • 8 cherry tomatoes, halved
  • Handful fresh parsley

For the dressing

  • 6 tbsp crème fraiche
  • 1 tbsp fresh dill
  • One quarter of a cucumber, cubed
  • 1 tbsp lemon juice
  • Pinch of pepper for seasoning

Method

  1. Cook the penne in boiling water. Drain, rinse and set and place in refrigerator to cool.
  2. Combine the salmon, cucumber, dill, salad leaves, onions and cherry tomatoes together in a bowl, leaving a few smoked salmon flakes aside for garnish.
  3. Blend the dressing ingredients in a food processor until the cucumber is finely chopped.
  4. Add the dressing to your salad and gently toss.
  5. Garnish with the reserved salmon flakes and fresh parsley.
Categories : Recipes, Salads

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About Elaine

Elaine graduated from Trinity College with a B.Sc., (Hons) in Human Nutrition and Dietetics. She gained wide experience working as clinical nutritionist in several hospitals prior to establishing her first private dietetic clinic in 1992.

Private Practice Experience
Elaine has gained vast experience specialising in providing private individual dietetic consultations for her clients in her clinics for the past 17 years. In recent years, her main areas of interest are weight management, obesity, diabetes, heart disease and nutrition and gastro-enterology.

Elaine is an active member of the INDI and was chairperson of the Irish Nutrition and Dietetic weight management interest group from 2005 to 2007.

Dietetic and Nutrition Consultancy
Elaine has provided dietetic consultancy to a wide range of industries including private hospitals, hotels and catering companies. She has designed, piloted, implemented and coordinated workplace wellbeing programmes for several prominent companies and large international corporations.