HOT AND COLD SMOKED SALMON SALAD

Hot and Cold Smoked Salmon Salad image

Provided by adamldraper

Time 35m

Yield Serves 2

Number Of Ingredients 14

A little plain oil (I use vegetable oil)
1 clove of garlic, finely sliced
1 clove of garlic finely chopped Salt and pepper to taste Vegetables chopped in to 3cm cube pieces (I used 2 sweet potatoes, 3 large vine tomatoes, 1 yellow pepper and 1 red onion - any vegetables with a high sugar to caramelise will work well)
1 bag of rocket (40g)
2 spring onions shredded
1 little gem lettuce torn
2 sheets of hot-smoked salmon torn in to pieces
2 tbsp Greek yoghurt (full fat ideally, but that's up to you)
Juice and pulp of ½ lemon
¼ tsp of fresh dill
¼ tsp of dried tarragon
A little salt and finely ground pepper
1 tsp of spring onion (green part only) or chives finely chopped
A splash of water if the dressing needs thinning a little

Steps:

For the hot salad put the chopped sweet potatoes in the microwave to steam on full power for a few minutes (about 4 minutes). It won't be cooked through but it will be softened.
Coat the sweet potatoes and other vegetables for the hot salad in the plain oil (TOP TIP put the veggies in a plastic bag with the oil and give it a shake to lightly coat). Add to a cold griddle pan in a single layer.
Heat the pan to medium. Don't be tempted to touch the vegetables - you want them to warm up slowly to cook through and caramelise/char on the outside. It'll take around 10 minutes. Test one or two pieces to see if it's caramelising - if not give it a few more minutes before tossing the vegetables and charring the other side for another 5 minutes. When done, set aside to slightly cool for a couple of minutes.
As the hot salad takes on its thermal namesake, prepare the dressing by mixing all the ingredients together. You might need to add a little water to thin it - it should be the consistency of double cream.
When the hot salad has cooled a little mix the hot salad and cold salad together with ⅔rds of the dressing. It will be a light coating. Decant in to bowls to serve and curl pieces of the salmon atop. Blob the remainder of the dressing to finish.