Recipe: Tenderstem, Scottish Smoked Salmon & Toasted Seed Salad with Lemon Dressing (From Wimbledon Guardian)

Recipe: Tenderstem, Scottish Smoked Salmon & Toasted Seed Salad with Lemon Dressing

7:00am Friday 16th November 2012 in Freetime

This salad is incredibly easy to make but is full of flavor. The toasted seeds give added crunch and the lemon dressing really brings out the flavor of the Tenderstem and salmon. Serve with crusty bread or Scottish oat cakes for a simple but satisfying dish.

Serves 4

Preparation time: 5 minutes
Cooking time: 5 minutes

You’ll need:

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 lemon dressing:
2 tbsp cold pressed rapeseed oil
Juice ½-1 lemon, to taste
Freshly ground black pepper & sea salt, to taste

What to do:

1. 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.

2. Steam or boil the Tenderstem for 3 to 4 minutes until just tender but with a little bite.

3. 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.

4. 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.

Submitted by www.tenderstem.co.uk