Foraged Herb Salad with Hot Smoked Salmon and Wild Garlic Dressing – Recipe
    Servings Prep Time
    4servings 15minutes
    Servings Prep Time
    4servings 15minutes
    Ingredients
    • 200grams hot smoked salmon
    We foraged:
    • pink purslane
    • chop suey
    • scurvey grass flowers
    • violet flowers
    • sweet cicely
    • mixed seasonal leaves
    For the Dressing
    • 75ml extra virgin rapeseed oil
    • 100grams wild garlic leaves
    • Juice of a lemon
    • 50grams hazelnuts
    • 50grams good strong cheddarwe use Isle of Mull
    Instructions
    1. Blend all the ingredients for the dressing in a food processor until chopped and combined well.
    2. Assemble the leaves on a plate, break the hot smoked salmon into bite sized pieces and place over the leaves.
    3. Drizzle with lots of tasty dressing and enjoy!
    Recipe Notes

    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.