Hot-smoked salmon salad with chive buttermilk dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 Little Gem, cut into chunky pieces
- 50g sugar snap peas, halved
- 1 red onion, thinly sliced
- 2 tbsp capers
- 150g hot-smoked salmon
- crusty bread, to serve (optional)
DRESSING
- 100ml buttermilk or kefir
- 1 tbsp white wine vinegar
- caster sugar, a pinch
- a bunch chives, finely chopped
Method
- STEP 1
To make the dressing, whisk together the buttermilk, vinegar, sugar and some seasoning and stir in the chives.
- STEP 2
Add the lettuce to a large bowl with the sugar snaps, red onion and capers and toss gently. Pour in 1/2 the dressing and toss again. Flake over the salmon and gently toss again.
- STEP 3
Tip into a serving bowl, drizzle over the rest of the dressing and serve with crusty bread, if you like.
