Name: Hot Smoked Salmon, Watercress & Apple Salad with a Herb Buttermilk Dressing
Total time: 75 min
Ingredients: ½ lb Hot smoked salmon; 2 bunches Watercress, cleaned and tough stems removed; 1 Small or half a large bulb of fennel, thinly sliced; 1 Gala apple, thinly sliced; 2 tbsp Pickled shallots; ½ cup Buttermilk; 2 tbsp Mayo; 2 tsp Pickling liquid; 2 tbsp Tarragon, roughly chopped; 1 tbsp Parsley, roughly chopped; 1 tbsp Chives, finely chopped; Salt; Freshly ground black pepper; 2 Shallots, thinly sliced rounds; ⅓ cup Apple cider vinegar; 1 tsp Sugar; ½ tsp Kosher salt

Hot Smoked Salmon, Watercress and Apple Salad with Herb Buttermilk Dressing

Print Recipe

Hot Smoked Salmon, Watercress & Apple Salad with a Herb Buttermilk Dressing

Yield: 4-6 servings

Total Time1 hr 15 mins

Ingredients

Salad:

½ lb Hot smoked salmon
2 bunches Watercress, cleaned and tough stems removed
1 Small or half a large bulb of fennel, thinly sliced
1 Gala apple, thinly sliced
2 tbsp Pickled shallots

Buttermilk Dressing:

½ cup Buttermilk
2 tbsp Mayo
2 tsp Pickling liquid
2 tbsp Tarragon, roughly chopped
1 tbsp Parsley, roughly chopped
1 tbsp Chives, finely chopped
Salt
Freshly ground black pepper

Pickled Shallots:

2 Shallots, thinly sliced rounds
⅓ cup Apple cider vinegar
1 tsp Sugar
½ tsp Kosher salt

Instructions

Place sliced shallots into a 250 ml glass jar or a heatproof bowl. In a small pot bring apple cider vinegar, sugar and salt to boil. Once boiling and the salt and sugar have dissolved, pour hot liquid over shallots, place a small bowl or cup on top of shallots to keep them submerged in the pickling liquid. Let shallots pickle at least one hour or overnight.
In a small bowl whisk together buttermilk, mayo, pickling liquid and herbs, season to taste with salt and pepper.
Arrange the watercress on a platter or a shallow serving bowl. Scatter over fennel, apples and pickled shallots. Tear salmon over in pieces and drizzle with buttermilk dressing.
Extra pickled shallots will keep for up to a month in the fridge.