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Hot-smoked Salmon Salad & Chive Buttermilk Dressing |
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| Serves 2 |
Prep 15 mins |
No cook |
Easy |
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My rating |
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Ingredients |
2
Little Gem, cut into chunky pieces
50g
sugar snap peas, halved or sliced in 1 cm pieces
1 red onion, thinly sliced
150g hot-smoked salmon
crusty bread to serve (optional)
Dressing
100 ml buttermilk or kefir
1 tbsp
white wine vinegar or lemon juice
a pinch caster sugar
a bunch
chives , finely chopped
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To make the dressing, whisk
together the buttermilk, vinegar or lemon juice, sugar and some seasoning
and stir in the chives.
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Add the lettuce to a large
bowl with the sugar snaps and red onion and toss
gently. Pour in 1/2 the dressing and toss again. Flake
over the salmon and gently toss again.
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Tip into a serving bowl,
drizzle over the rest of the dressing and serve with
crusty bread, if you like.
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DAILY
DINNERS 
