Warm Salad With Hot-Smoked Peppered Chum Strips

Not a fan of salads in winter? Our warm seasonal salad with hot-smoked peppered chum strips may just change that!

Featuring fork-tender roasted baby potatoes, fresh salad greens, cucumber, green apple, herbs, pickled red onions and our hot-smoked pepper chum strips, this salad hits all our favourite notes. It’s peppery yet creamy, warm yet refreshing. What more could you want from a salad?

Servings:  2-3 people

Prep Time: 15 mins (+30 mins)

Ingredients

• 200g baby potatoes, halved and roasted
• 3 large handfuls fresh salad greens (spinach & arugula)
• ½ cup sprouts
• ⅓ cup fresh dill, roughly chopped
• ½ cup cucumber, diced
• 1 small green apple, diced
• 1 pack hot-smoked peppered chum salmon strips, flaked
• ⅓ cup Greek yoghurt
• 2 teaspoons Dijon mustard
• 1 tablespoons apple cider vinegar
• 1 tablespoons capers, chopped
• Salt & pepper
• Picked or fresh red onions

Directions

1. Halve or quarter the baby potatoes and roast in the oven with a little olive oil, salt and pepper until fork tender.
2. When the potatoes are almost ready, begin preparing the salad. Combine the salad greens, sprouts, dill, cucumber and green apple in a mixing bowl. 
3. In a separate bowl, combine the Greek yogurt, mustard, apple cider vinegar, capers, salt and pepper. 
4. Add the warm roasted baby potatoes to the mixing bowl, along with the flaked chum and a handful of pickled red onions. Pour over the dressing and toss to distribute.

Notes

• This recipe can be customized with your choice of ingredients, whether it be pickles, pecans, avocado and more.
• You could also sub out the hot-smoked peppered chum strips with your favourite canned fish or leftover salmon.

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