Smoked salmon & blood orange salad
Ingredients:
Featured in:
July 2021
Serves 4
4 blood oranges – 2 zested and juiced and 2 finely sliced
1 tbsp apple cider vinegar
½ tbsp Dijon mustard
4 tbsp olive oil
1 fennel, finely sliced
200g salad leaves
150g cherry tomatoes, halved
150g cooked beetroot, cut into chunks
3 spring onions, finely chopped
300g Alfred Enderby smoked salmon
Salt and pepper to season
Edible pansies or seasonal flowers to decorate
Featured in:
July 2021
METHOD
• To a large bowl, add the juice and zest of 2 blood oranges, cider vinegar, mustard and oil. Season with salt and pepper and pour into a serving jug.
• In a large bowl, toss together the salad leaves, fennel, tomatoes and beetroot. Lay slices of blood orange and slithers of smoked salmon over the top and scatter over edible flowers or herbs.
• Drizzle over dressing to serve.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Taste of Excellence Food and Drink Awards 2024 – voting closed!![]()
![]()
Our readers and clients of these businesses have put forward their nominations in their 1,000s in these 2024 Awards. We were especially interested to hear your reasons for nominating your heroes, favourites and those who have gone above and beyond your expectations.![]()
![]()
Your 2024 Award Winners will be announced in a special supplement in the December issue of Lincolnshire Life magazine and via our website and social media channels.![]()
![]()
We’ll be announcing the top businesses in each category who will go forward to be considered by our team of judges, so keep an eye out on our social media channels.
