Rich and creamy, smoked salmon is scrumptious in this salad, though the delicately flavoured blue moki would be just as good.
Serves 4 | Preparation time: 25mins
400g ahia™ freshly smoked salmon
250g green or yellow beans
2 tbsp olive oil
250g streaky bacon or pancetta, cut into small pieces
3 spring onions
2 radicchio or witlof hearts or baby spinach leaves
2 tbsp olive oil
3 garlic cloves
6 anchovy fillets
¼ cup lemon juice
freshly ground black pepper
Remove the ahiaTM freshly smoked salmon from the fridge and allow to rest at room temperature before cooking.
Preheat the oven to 160˚C. Bring a large pan of salted water to the boil. Trim the green beans and drop into the boiling water and cook until tender, about 4-5 minutes. Drain the beans and set to one side.
Skin and bone the smoked fish, then break the flesh up into even-sized pieces. Put the olive oil into a small frying pan and heat until it just starts to smoke. Place the salmon pieces into the oil, with the bacon, spring onions and cook for 30 seconds. Transfer the pan to the oven and bake for 15 minutes until heated through. Remove the pan from the oven.
To make the dressing, heat the olive oil in frying pan and gently fry the garlic cloves over a low heat until golden brown and the garlic is soft, about 5-6 minutes. Tip the contents of the pan into a food processor. Add the anchovies and lemon juice and blend until smooth. Season with freshly ground black pepper.
Place the beans and radicchio or witlof leaves or baby spinach leaves into a mixing bowl and toss with the garlic and anchovy dressing. Assemble the salad leaves on a large serving platter and top with the ahiaTM freshly smoked salmon and crispy pancetta.