Warm Leek and Salmon Salad

Warm leeks with egg mimosa, Scarecrow hot smoked salmon and Sunset Coast salad mix makes for an indulgent dinner party dish that is easy enough for a quick weeknight meal.

Ingredients for 2 to 4 servings.

1 bag Sunset Coast Salad mix (delivered to Scarecrow Tuesdays and Fridays)
2-4 leeks depending on size (Arriving fresh from Chantal Organics Tuesday or Wednesday depending on harvest)
2 Matakana beyond free-range eggs (delivered Tuesdays)
50g per person Scarecrow hot smoked salmon (Smoked fresh daily)
1 tablespoon whole grain mustard (available in store)
45 ml organic apple cider vinegar
90ml olive oil

To prepare leeks – Split in half from top of white leaving root attached and wash very well

Roast, grill or broil until outer layers blackened

Cool covered to let steam

Peel away outer layers and discard, trim root end and cut into 5-10cm lengths

Egg Mimosa
Boil 2 eggs and peel
Mix wholegrain mustard, apple cider vinegar and olive oil
Pass cooked yolks through sieve and add to dressing
Finely dice egg whites and add to dressing
Finish with ample freshly chopped flat leaf parsley
Lightly dress Salad mix with mimosa
Add 50g Scarecrow hot smoked salmon or Matakana Smokehouse Gravalax
Arrange warm leeks and dress with a dollop of mimosa

Note as with all of Ben’s recipes this is an adaptable idea, as you see in photos he has used hot smoked Kingfish and no salad greens in this iteration.



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