Hot Smoked Salmon Salad with Cocktail Sauce
with pickled onion, apple & pita
Cocktail sauce adds a bold, tangy and sweet kick that perfectly complements seafood. Its bright, zesty flavour brings a refreshing balance to every bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Hot smoked salmon flakes
(Contains: Vis)
30 g
Cocktail sauce
(Contains: Mosterd, Ei)
1.5 piece
Pita bread
(Contains: Gluten, Tarwe)
1 piece
Little gem
½ piece
Apple
1 piece
Red onion
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
Not included in your delivery
1.5 tablespoon
[Plant-based] mayonnaise
30 milliliters
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
Olive oil
½ teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
25 milliliters
Water
1 teaspoon
Balsamic vinegar
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Quarter the pitas and transfer to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then bake in the oven for 4 - 6 minutes.
- Finely chop the onion.
- To a small saucepan, add the white wine vinegar, the sugar and the water (see pantry for amount). Mix well and heat until the sugar has dissolved.
- Add the onion and the mustard seeds, then set the heat to low and allow to simmer gently for 10 - 15 minutes.
- In a salad bowl, combine the honey with the mustard, the balsamic vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
- Core and dice the apple. Thinly slice the lettuce.
- Transfer both to the salad bowl and toss well to combine with the dressing.
- In a bowl, combine the mayonnaise with the salmon and half of the cocktail sauce. Season to taste with salt and pepper.
- Serve the salad on plates.
- Top with the salmon and the pickled onion.
- Drizzle with the rest of the cocktail sauce and serve the pita alongside.
