Ingredients
300g hot smoked salmon fillets
1 cup each green beans and snow peas, trimmed and blanched
6 chat potatoes, quartered and cooked until tender
½ red capsicum, thinly sliced
1 Lebanese cucumber, halved, deseeded and thinly sliced
1 tablespoon sesame seeds, lightly toasted
Japanese Dressing, to serve (see below)
Method
-
Lay the fillets on a board remove skin and flake salmon into chunks with the back of a fork and transfer to a bowl.
-
Prepare all the vegetables and, while beans, snow peas and potatoes are still warm, add to the flaked salmon.
-
Prepare the Japanese Dressing, add to the salad and toss to combine. Season to taste with pepper before serving.
JAPANESE DRESSING
Combine in a jar, ¼ cup each mirin and sushi seasoning with 1 tablespoon tamari and shake to blend.