Home-smoked salmon with green herb lettuce salad
- March 2018
- Serves 8
- Hands-on time 40 min, plus marinating
”This recipe is light and bursting with Asian flavours. It makes a wonderful starter” – Thomasina Miers. And you can receive all the glory for going to the trouble of home-smoking your own salmon.
- Dairy-free recipes
- 20.7g (3.6g saturated)
- 26.5g (13.5g sugars)
When smoking food, work in a well ventilated room (open windows if you can).
Make the salad (without dressing it) up to 12 hours ahead and keep in the fridge, covered with damp kitchen paper. Once cooled, the salmon can be stored in a container in the fridge for up to 48 hours. The dressing can be made up to 1 week in advance. Keep in a sealed container in the fridge.
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