This is what I call fast food. You just buy the hot-smoked salmon at the supermarket, warm it gently in the oven, and break it up over a fabulous mix of greens (Brussels sprouts, peas, green beans or broccolini in winter and asparagus and broad beans in summer) then spoon over a chive and lemon dressing.
- 400g hot-smoked NZ salmon or smoked trout, skin on
- 250g small Brussels sprouts, halved lengthwise
- 250g green beans, topped not tailed
- 200g peas
- sea salt and cracked black pepper
Chive and lemon vinaigrette dressing
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp honey
- ½ tsp sea salt
- pinch of cracked black pepper
- 1 tbsp snipped chives and/or dill
- Heat the oven to 160C fan-forced (180C conventional). Place the fish (skin-side down) on an oven tray lined with baking paper, lightly cover with a square of aluminium foil and heat through for 10 minutes.
- To make the chive and lemon vinaigrette, whisk the lemon juice, oil, honey, salt and pepper together in a medium bowl. Add the snipped chives and dill, stir and set aside.
- Cook the Brussels sprouts and beans in simmering salted water for 3 minutes. Add the peas and bring back to the boil, then drain immediately.
- Toss the cooked and drained greens through the vinaigrette to coat, then place on a warm serving plate.
- To serve, remove the skin from the fish and scrape off any discoloured surface. Roughly break up the fish into bite-sized chunks with your hands and place it on top of the greens. Spoon over the chive and lemon vinaigrette and serve.