Flash Fried Smoked Salmon Salad



  1. Cook the green beans in a pan of boiling, salted water for 2-3 minutes, or until just cooked. Drain and cool under cold running water, so they keep their brilliant green colour, then really drain well.
  2. Mix together the mustard and sugar then season with a little salt and pepper.
  3. Stir in the vinegar then gradually whisk in the 6 tsp extra virgin olive oil in a thin stream so they are fully incorporated.
  4. Adjust the seasoning if necessary, then add the green beans and chives and stir well.
  5. Heat a nonstick frying pan with a dash of olive oil until the oil just begins to smoke.
  6. Add the slices of salmon, one at a time, and flash fry for 2-3 seconds on one side then lift out.
  7. Do not overcook as the uncooked side must stay undercooked.
  8. Pile the green beans onto plates, add the cherry tomatoes evenly and top with the salmon.

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