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

Yield: 4-6 servings
Total Time1 hr 15 mins



  • 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
  • cup Apple cider vinegar
  • 1 tsp Sugar
  • ½ tsp Kosher salt


  • 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.