This weekend, I share with you this gorgeous hot smoked salad recipe that I created for Taste Magazine a few months ago. Inspired by my local farmers markets, this simple dish is perfect for a lazy saturday lunch. Serve with rustic olive sourdough and softened butter.
2 lemons, sliced in to quarters
500g roasting potatoes
¼ cup extra virgin olive oil
1 tsp sea salt
½ tsp ground pepper
250g hot smoked salmon
3 large handfuls of baby spinach
a large handful of Italian parsley, roughly chopped
Pre heat the oven to 200 C.
Scrub the potatoes, and then finely slice in to very thin rounds, a mandolin works well. Combine the potato slices, olive oil, sea salt and pepper in a bowl, and toss to coat.
Transfer in to a wide shallow baking dish, you don’t want the potatoes to be too crowded although they can be layered slightly on top of each other. Place in the oven to bake for 25 minutes or until crispy.
Place the lemon quarters in a small roasting dish, and place in the oven to roast for 25 minutes, or until the skin starts to blacken.
Remove the potatoes and lemon wedges from the oven and leave to cool slightly.
To assemble the salad, toss the baby spinach with the crispy potatoes. Using your hands, pull the salmon apart and arrange in large chunks in and around the salad. Squeeze the roasted lemon on top, and then scatter over the roughly chopped parsley.