Pickled Salad with Huon Wood Roasted Salmon

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Prep time 25 -30 minutes
Cook time Nil
Serves 3



1 cup cold water1 cup sugar
1 cut white vinegar
½ bunch asparagus
½ bunch dutch carrots
½ a cucumber
3 radish
½ tbsp Ashgrove butter
3x 100g portions Huon hot smoked salmon, at room temperature
6-8 cherry tomatoes, halved
Juice of 1 lemon
1 ½ tbsps olive oil
Pinch of Tasman sea salt
Pinch of cracked pepper
1 tsp Huon dukkah mix
Fresh micro herbs, to serve



Step 1 In a bowl combine water, sugar and white vinegar. Using a mandoline, thinly slice asparagus (leaving the tip of the spear for later), dutch carrots, radish and cucumber into rounds. Add to the bowl and allow to soak in the pickle for a minimum of 15 minutes.

Step 2 In a pan over medium heat add remaining asparagus tips along with butter, allow to saute for 3-5 minutes.

Step 3 In a separate bowl, add cherry tomatoes and crush them using the back of a spoon. Add lemon juice, ½ the olive oil and a pinch of salt and pepper, mix to combine.

Step 4 Once the pickled vegetables have been soaking for at leaves 15 minutes, drain excess liquid and stir through remaining olive oil, pinch of salt and pepper and the dukkah.

To serve, mix pickled salad and tomatoes together, place onto a plate and add salmon portions on top. Place asparagus spears around the salad and garnish with fresh micro herbs.

SeafoodSimon Hamilton