Griddled smoked salmon







Cook Time

5-10 Min


  • 350g/12oz sliced smoked salmon
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, crushed
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons sherry vinegar
  • 4 tablespoons olive oil
  • salt and freshly ground black pepper
  • 100g/4oz mixed salad leaves
  • Fold the slices of smoked salmon, making two folds, accordion-style, so that they form little parcels.
  • To make the vinaigrette, whisk the mustard, garlic, dill, vinegar and oil together in a small bowl. Season with salt and pepper.
  • Heat a ridged grill pan over a medium heat until smoking. Add the salmon parcels, and cook on one side only for 2–3 minutes until heated through.
  • Meanwhile, dress the salad leaves with some of the vinaigrette, and divide between four serving plates.
  • Top the salad with the smoked salmon, cooked side up. Drizzle with the remaining vinaigrette, and serve immediately.
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