Salar Flaky Smoked Salmon with a Mango Salsa and Warm Butterbean Salad
Smoked Salmon with Sweet Mango Salsa and Warm Leek and Artichoke Salad
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Salad | Fry,Uncooked | Less than 30 minutes |
Ingredients
A good sized piece of Salar Flaky Smoked Salmon cut into 4 portions.
For the Salsa)
- 1 ripe mango (peeled & diced small)
- 1 large tomato (skinned, seeded & finely diced)
- 1 medium red onion (finely diced)
- 1 tsp diced green chilli from a jar
- good handful chopped fresh coriander leaves
- 2 tbsp wine vinegar
- dash tomato ketchup
- salt & pepper
For the Salad -1 clove garlic (peeled & crushed) -2 leeks (sliced very finely) -1 large can cooked butterbeans (drained) -2 sticks celery (sliced very finely) -2 tbsp olive oil -juice ½ lemon, salt & pepper to taste -chopped parsley -salad leaves
Method
To make the Salsa
Mix all the fruit and vegetables together, add the vinegar, ketchup, herbs and seasoning and toss gently. Leave to infuse for an hour or so at room temperature before serving.
To make the salad
Melt a little butter and fry the garlic until just golden. Add the leeks and fry gently for about 5 minutes. Add the butterbeans, celery, oil and lemon juice plus seasoning. Warm gently for 2 minutes. Add the parsley then tip onto a nice serving platter. Surround with salad leaves and arrange the artichoke hearts on top.
Serve with the Salar Flaky Smoked Salmon and salsa - my favourite!
