Scottish Salmon Salad Bowl
Recipe
A light and refreshing salad packed with Scottish salmon, eggs and crunchy salad favourites.
Serves: 4 people | Prep time: 15 minutes | Cooking time: 15 minutes
Scottish | Main | Gluten Free | Dairy Free
Ingredients
- 2 x 240g packs Scottish salmon fillets
- 1 x Small lemon
- 6 x Scottish eggs
- 1 x 80g pack Spinach, watercress and rocket leaves
- 1 x Little gem lettuce
- 4 x Stalks celery
- 200g Radish
- 1 x Bunch spring onions
- ½ Cucumber
- 300g Cherry tomatoes
- 2 x Carrots
- 60g 4 Seed mix
For the dressing -
- 70ml Scotch whisky
- 100ml Scottish rapeseed oil
- 30ml Red wine vinegar
- ½ tsp Caster sugar
- 1 x tsp Dried mixed herbs
- ½ tsp Garlic granules
- 1 x Heaped tsp grain mustard
- Sea salt and black pepper
Method
- Preheat the oven to 200c/400f/gas 6.
- Put the salmon fillets in a shallow oven proof dish – cut the lemon in half and squeeze the juice over the fillets, season with a little salt and pepper.
- Pour over enough water to come half way up the sides of the salmon.
- Cover with some tin foil and cook for 15 mins.
- Take them out of the water and allow to cool.
- Boil the eggs for 8 mins – then cool and peel and chop.
- Mix all the ingredients for the dressing together and whisk well.
- Chop, slice and peel the rest of the ingredients and put into a large bowl.
- Flake the salmon over and add the chopped eggs – toss with the seeds and dressing and serve.