At the Larder at Whitmuir we use local produce as much as possible making the most of what is naturally available from month to month. The leaves picked for this dish we collected on one of our foraging courses
If you can’t find foraged leaves then just use a mixture of anything you like – rocket and baby spinach leaves would work well. We’ve also used some pretty flowers in the salad which are from the Secret Herb Garden just outside Edinburgh – they’re open to the public from the 1st of May and sell wonderful range of foraged leaves, edible flowers and herbs.
Hot smoking salmon cooks the salmon as well as smoking it so the fish is less moist and firmer. We used Welch’s, they have a few fishmongers in Edinburgh and the Newhaven branch is fantastic!
|Prep Time||15 minutes|
- 200 grams hot smoked salmon
- pink purslane
- chop suey
- scurvey grass flowers
- violet flowers
- sweet cicely
- mixed seasonal leaves
- 75 ml extra virgin rapeseed oil
- 100 grams wild garlic leaves
- Juice of a lemon
- 50 grams hazelnuts
- 50 grams good strong cheddar we use Isle of Mull
For the Dressing
- Blend all the ingredients for the dressing in a food processor until chopped and combined well.
- Assemble the leaves on a plate, break the hot smoked salmon into bite sized pieces and place over the leaves.
- Drizzle with lots of tasty dressing and enjoy!
We use Supernature or Summer Harvest rapeseed oil as they’re both close to Edinburgh, you can buy Summer Harvest at Edinburgh Farmers Market. If you can’t find wild garlic you can use 2 garlic chopped cloves and 75g flat leaf parsley.