Hot Smoked Salmon and Pickled Salad


PREP TIME 25-30 minutes


1 cup cold water
1 cup sugar
1 cup white vinegar
½ bunch asparagus
½ bunch dutch carrots
½ a cucumber
3 radishes
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 tbsp 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 sauté 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 least 15 minutes, drain excess liquid and stir through remaining olive oil, a pinch of salt, 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.