Jill Dupleix's hot-smoked salmon with greens

Jill Dupleix's hot smoked salmon with greens.
Jill Dupleix's hot smoked salmon with greens.  Photo: William Meppem

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.

INGREDIENTS

  • 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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. Toss the cooked and drained greens through the vinaigrette to coat, then place on a warm serving plate.
  5. 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.

Serves 4

This recipe is from episode four of Good Food's new TV show, Good Food Kitchen, screening on Channel 9 at 1pm on Saturday, October 30, or catch up on 9Now.