Hot Smoked Salmon Salad with Mustard Dressing

by | Nov 14, 2020 | Lower Carb Recipes, Recipes

  • 300g sweet potato, peeled and diced
  • 1 tbsp macadamia oil
  • 150g broccoli florets
  • cracked black pepper and Himalayan salt to taste
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp coconut cream
  • 1 Tasmanian hot smoked trout, skinned, deboned, and coarsely flaked
  • 1 punnet cherry tomatoes, halved
  • 1/2 cup pickled onions, finely sliced
  • 2 tbsp flaked almonds, toasted

Method:

  1. Heat a large frypan over moderately high heat.
  2. Toss sweet potato in half of the macadamia oil and add to the frypan when it is hot.
  3. Cook the sweet potato stirring to ensure all sides are cooking evenly and after 10 mins add the broccoli and seasoning and continue cooking allowing the broccoli to char slightly.
  4. Make the dressing by blending Dijon, lemon juice, olive oil and cream in a food processor until creamy. Add seasoning to taste and set aside to pour over the salad.
  5. Flake the trout and toss it together with the cooked vegetables, the cherry tomatoes and pickled onions and finish with flaked almonds before pouring the dressing over the salad.
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