Smoked salmon & blood orange salad


Serves 4

4 blood oranges – 2 zested and juiced and 2 finely sliced
1 tbsp apple cider vinegar
½ tbsp Dijon mustard
4 tbsp olive oil
1 fennel, finely sliced
200g salad leaves
150g cherry tomatoes, halved
150g cooked beetroot, cut into chunks
3 spring onions, finely chopped
300g Alfred Enderby smoked salmon

Salt and pepper to season

Edible pansies or seasonal flowers to decorate

Featured in:
July 2021

• To a large bowl, add the juice and zest of 2 blood oranges, cider vinegar, mustard and oil. Season with salt and pepper and pour into a serving jug.

• In a large bowl, toss together the salad leaves, fennel, tomatoes and beetroot. Lay slices of blood orange and slithers of smoked salmon over the top and scatter over edible flowers or herbs.

• Drizzle over dressing to serve.

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