Warm Smoked Salmon Salad with Beans

Rich and creamy, Smoked Salmon works well in this salad, though the delicately flavoured Moki would be just as good.


Serves 4 | Preparation time: 25mins


  • 400g Ahia® Smoked Salmon 250g green or yellow beans
  • 2 tbsp olive oil
  • 250g pancetta or streaky bacon
  • 3 spring onions
  • 1 pack of salad leaves or baby spinach

For the dressing:

  • 2 tbsp olive oil
  • 3 garlic cloves
  • 6 anchovy fillets
  • Salt and freshly ground black pepper


  1. 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.
  2. Skin the Ahia® Smoked Salmon, then break the flesh up into even-sized pieces. Put the olive oil into a small frying pan and heat, then sprinkle the fish with some salt and place the pieces into the oil and cook for 30 seconds. Transfer the pan to the oven and bake for 15 minutes until heated through.
  3. Cut the pancetta into small pieces and fry in a small frying pan until the fat begins to colour. Slice the white stems of the spring onions into thin rings and stir into the pancetta. Continue to cook for 2-3 minutes until they have softened.
  4. Remove the Ahia® Smoked Salmon from the oven and tip the bacon and spring onions into the pan, toss together.
  5. Place the beans and salad or spinach leaves into a mixing bowl and toss with the garlic and anchovy dressing. Assemble the salad on a large serving platter and top with the Ahia® Smoked Salmon and crispy pancetta.
  6. 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