Garden flower salad
- 300g (10oz) top-grade salmon fillet, skinned
- 5tsp sea-salt flakes
- Finely grated zest and juice of 1 lemon,
- 2tbsp caster sugar
- 2tbsp chopped fresh dill
- 8 radishes
- ½ a small cucumber
- About 60g (2oz) salad leaves (we used pea shoots with a rocket and chard mixture)
- A few sprigs of herbs, such as chervil, parsley or mint
- A few edible flowers, such as borage, cornflower, rocket flowers and/or nasturtium
- 1tbsp elderflower cordial
- 1-2tsp lemon juice
- ½tsp Dijon mustard
- 2-3tbsp light olive oil
- About 1tbsp chopped fresh chives
- Salt and freshly ground black pepper
Instead of salmon, finely grated Parmesan would go well with this mixture, using lemon juice rather than cordial in the dressing
- Rub the salmon fillet with salt, put in a non-metallic dish, cover with cling film and weigh it down with cans or weights. Leave for 30 mins to 1 hr. Wash off the salt, pat the fish dry with kitchen paper and rinse out the dish.
- Whisk together the lemon zest and juice, sugar and dill in the dish. Spread it over the fish and set aside to cure for 2-4 hrs, depending on the thickness of the salmon.
- To make the dressing: Whisk or shake all the ingredients together and then season.
- Thinly slice the radishes and make a few cucumber ribbons using a vegetable peeler. Mix in a large, shallow bowl with the leaves and herbs.
- Slice the salmon as thinly as possible into strips. (If it has not gone as opaque as you’d like, pop the slices back in the marinade for a few minutes.) Arrange the fish on the leaves. Scatter with flowers, spoon dressing over and serve.
Nutritional information per portion
- Calories 231(kcal)
- Fat 14.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.