Staithe Smokehouse™ coronation hot smoked salmon salad

recipe by Staithe Smokehouse™

Staithe Smokehouse™ coronation hot smoked salmon salad

Servings: 6


Chef’s note:

With the Coronation of King Charles III taking place in May, we have reinvented the traditional coronation chicken dish using our delicious hot smoked salmon. This is a very easy dish to make, meaning you can spend less time in the kitchen and more time enjoying the celebrations!



  1. Mix the mayonnaise, yoghurt, mango chutney and curry paste together. Add the lemon juice to taste, then set aside in the fridge for an hour.

  2. Toast the almonds in a dry pan. Remove from heat and blitz.

  3. Cut the apricots in half and remove stone. Cut into quarters.

  4. When you are ready, assemble the salad. Put the baby leaves on a serving plate, then arrange the chicory leaves on top.

  5. Remove skin from the hot smoked salmon, break into generous, bite-sized pieces, and place on the salad.

  6. Add the apricots, and then drizzle your coronation dressing over the salmon, finishing with the toasted almonds and thinly sliced spring onions.


Order your hot smoked salmon and other delights from
The rear of The White Horse Pub: Brancaster Staithe, Norfolk, PE31 8BY

Recipe Card powered by Delicious Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *