Staithe Smokehouse™ coronation hot smoked salmon salad
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!
- 500G Staithe Smokehouse™ hot smoked salmon
- 200 grams mayonnaise
- 150 grams natural yoghurt
- 1½ tablespoon curry paste (we used jalfrezi)
- 2 tablespoons Monty’s mango chutney
- 4 spring onions (chopped)
- 3 whole fresh apricots (cut into quarters)
- 100 grams almonds (toasted and blitzed)
- splash of lemon juice
- 1 head red chicory (picked down and washed)
- 150 grams ready to eat baby leaf salad (washed)
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.
Toast the almonds in a dry pan. Remove from heat and blitz.
Cut the apricots in half and remove stone. Cut into quarters.
When you are ready, assemble the salad. Put the baby leaves on a serving plate, then arrange the chicory leaves on top.
Remove skin from the hot smoked salmon, break into generous, bite-sized pieces, and place on the salad.
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 staithesmokehouse.co.uk
The rear of The White Horse Pub: Brancaster Staithe, Norfolk, PE31 8BY