Hot-Smoked Salmon, Avocado, Asparagus, Borlotti Bean and Chervil Salad

Name: Hot-Smoked Salmon, Avocado, Asparagus, Borlotti Bean and Chervil Salad
Ingredients: 500 g hulled borlotti beans (you’ll need about 1.5 kg beans in the pod); juice of 1 very juicy lemon; 600 g hot-smoked salmon fillet (see below or bought); 2 large handfuls of salad leaves; 400 g blanched asparagus spears, woody ends snapped off and discarded; 2 avocados; 350 ml extra-virgin avocado oil (or use olive oil); small handful of mixed favourite hard herbs (thyme, oregano, sage and rosemary are good); flaked salt and freshly ground pepper; 2 hot red chillies, roughly chopped; 3 tablespoons coarsely grated palm sugar (or use Demerara sugar); 2 tablespoons cider vinegar

With Sweet Chillied Avocado Oil

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

Hot-smoked salmon is quite different from regular smoked salmon in that it’s cooked at the same time as being smoked by the heat generated from the smoking. Regular smoked salmon may take up to 36 hours to smoke, whereas hot-smoked can take as little as 15 minutes and it will have a more pronounced smokiness. Hot-smoked salmon has the texture of roast fish, rather than the pliable slices you may be more familiar with, and this makes it great for flaking into salads and pasta dishes. I give

Ingredients

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Fish and Shellfish

Denise Carr

3 years ago from United States

I had my doubts about a sweet dressing with beans, but it worked very well. I adapted the recipe to work with what I had available, so canned cannellini beans in place of the fresh borlottis (steeped with garlic and bay leaf), fresh snap peas in place of asparagus, chili flakes instead of the whole chilis and fresh sockeye salmon grilled in foil. The dressing is the key that ties it all together.

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