Hot Smoked Salmon Salad with Cocktail Sauce
with pickled onion, apple & pita
Mustard plants are hardy and are grown around the world. Almost every part of the plant is edible, including the flowers, leaves and seeds!
Allergens:
Vis
•Mosterd
•Ei
•Tarwe
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total20 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
75 g
Hot smoked salmon flakes
(Contains: Vis)
30 g
Cocktail sauce
(Contains: Mosterd, Ei)
1.5 piece
Pita bread
(Contains: 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
Energy (kJ)4027 kJ
Calories963 kcal
Fat66.8 g
Saturated Fat9.1 g
Carbohydrate62.5 g
Sugar22.1 g
Dietary Fiber7.1 g
Protein26.3 g
Salt2.6 g
Potassium48.3 mg
Calcium10.5 mg
Iron0.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet with Baking Paper
•Bowl
•Saucepan
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Cut the pitas into quarters and transfer to a parchment-lined baking sheet.
- Drizzle with olive oil and season with salt and pepper, then bake in the oven for 6 - 8 minutes.
2
- Finely chop the onion.
- To a small saucepan, add the water, white wine vinegar and sugar (see pantry for amounts). 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 bowl, combine the mayonnaise with the salmon and half of the cocktail sauce. Season to taste with salt and pepper.
3
- In a salad bowl, combine the honey with the mustard, balsamic vinegar and extra virgin olive oil. Season to taste with salt and pepper.
- Core and dice the apple. Thinly slice the little gem.
- Add both to the salad bowl and toss well to combine with the dressing.
4
- 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.
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