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

  • 1 h 15 m
  • ·
  • 4 - 6 Servings
  • ·
  • Print


- 4 - 6 Servings +

    Pickled shallots
  • Buttermilk dressing
  • Salad


Place sliced shallots into a 500 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 refrigerated overnight.

In a small bowl whisk together buttermilk, mayo, pickling liquid and herbs, season with salt and pepper.

Arrange the watercress on a platter or a shallow serving bowl. Scatter over fennel, apples and half the pickled shallots. Tear salmon over in pieces and drizzle with buttermilk dressing.

The remaining pickled shallots will keep for up to a month in the fridge.

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