Cook Culinary Studio

 
 
Picture
strawberry and smoked salmon salad
Picture
strawberry and Norwegian salmon salad
A few COOK customers have decided to make the low fat strawberry salad for Christmas so I decided to add some festive flare for you. While the plain strawberry salad is perfect to serve alongside Christmas gammon and turkey, this  salad is designed to be served as a starter, so present it either on individual plates or on one platter. 

Try some of these variations or additions:

  • Add goats cheese and top with sugared pecans or caramelised peanuts
  • Serve alongside crusty bread or bruschetta spread with cream cheese.
  • For sheer new years glamour, wrap the salmon around some cream cheese and top with caviar and then place the folded salmon on the salad .
  • Add avocado slices sprinkled with some bashed peanut brittle
  • Serve a-la-ritz in a halved avocado


Strawberry and Salmon salad (4 small starter portions or 2 main course)

dressing
3 TBS white balsamic vinegar (or cider, white wine  and rice vinegar or even verjuice)
4 TBS olive oil
2 TBS brown sugar
2 tsp black poppy seeds
½ tsp coarse black pepper 

1 packet mixed leaves  and rocket
250 g strawberries, hulled and halved
small punnet asparagus spears, cooked
100g packet of smoked salmon or trout or 1 fillet of Norwegian salmon (about 100-150g)

 


  1. Mix dressing ingredients together, pour over strawberries and allow to stand for at least 15 minutes.
  2. If using Norwegian salmon, sear it in a hot oiled pan for a about 1 minute a side. It need not be cooked through and should be juicy and pink in the centre.
  3. Assemble the salad with the salad leaves, asparagus, salmon and strawberries and drizzle the remaining dressing over

 


Comments

Di

Tue, 01 Dec 2009 9:42:33 am

We had this as a starter at our friends house lat week, it is fantastic, she used smoked trout, but the mixture of the smoked fish with the strawberries was delicious

 



Leave a Reply