Flash Fried Smoked Salmon Salad♥
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400g fresh fine green beans, stalk ends removed, tail still on
1 tsp Dijon mustard
1 level tsp caster sugar
4 tsp white wine vinegar
6 tsp extra virgin olive oil
4 further tsp olive oil, for frying
2 pots of fresh chives, chopped
400g sliced smoked salmon
200g cherry tomatoes, halved
Salt and freshly ground
Cook the green beans in a pan of boiling, salted water for 2-3 minutes, or until just cooked.
Drain and cool under cold running water, so they keep their brilliant green colour, then really drain well.
Mix together the mustard and sugar then season with a little salt and pepper.
Stir in the vinegar then gradually whisk in the 6 tsp extra virgin olive oil in a thin stream so they are fully incorporated.
Adjust the seasoning if necessary, then add the green beans and chives and stir well.
Heat a nonstick frying pan with a dash of olive oil until the oil just begins to smoke.
Add the slices of salmon, one at a time, and flash fry for 2-3 seconds on one side then lift out.
Do not overcook as the uncooked side must stay undercooked.
Pile the green beans onto plates, add the cherry tomatoes evenly and top with the salmon.
Serve as a Summer starter or main course.
Nutritional information per adult portion (i.e. ¼ recipe)
313 kcals – 16%
7.1g Sugars – 8%
16.6g Fat – 24%
3.8g Saturates – 19%
3.8g Salt – 64%
of your guideline daily amount