Friday, March 25, 2011

Smoked salmon, bread & avocado salad

Tired of being held prisoner by the unseasonably cold weather, we reached for jackets puffed with fleece and insulation whilst thick scarves coiled around our necks in knots and loops. Satisfied that our armour would hold out again the bitter chill of the biting wind and the dampness of the side-walk, we clasped hands and braved the elements.

We marvelled at the first Autumn leaves to let go of their greeness to sashay down to slumber upon the ground and at the silvery remains of a snail's nightly journey recently taken. It wasn't long before we stumbled upon a tiny dandelion meadow, one small patch of grass brimming with downy orbs. Unable to resist, we each plucked one from the soil and made a wish before closing our eyes and parting our lips to blow. Upon opening our eyes we were dismayed to see that each of our stems still contained one achene yet to take flight. So we chose another and tried again but were once more left with a single stubborn seed. So we tried again and again before a touch of dizziness caused us to admit defeat and head home, leaving our wishes un-wished.

After returning home, pink cheeked and rejuvenated, I thought back to our dandelion-endeavour and a new strategy formed in my mind; tomorrow, we would each wish on a flower together, and with our combined breath, I am sure we would succeed in sending each parachute to flight with our wishes.

Smoked salmon, bread and avocado salad
serves 2
adapted from this Donna Hay recipe

1 avocado, quartered
150g smoked salmon slices
200g wild rocket (arugula) leaves
4 slices crusty bread, toasted

red onion dressing:
1/3cup 80ml lemon juice
2 teaspoons caster (superfine) sugar
1/2cup (125ml) olive oil
1/4 red onion, finely chopped
sea salt and cracked black pepper

To make the red onion dressing, place the lemon juice and sugar in a bowl and whisk until the sugar is dissolved. Add the oil, onion, salt and pepper and stir to combine. Set aside.

Divide the trout, rocket, avocado and bread between plates and spoon over the red onion dressing to serve.

ease: 5/5.
prep time: 10mins.
total: 10mins.

taste: 4.5/5 - as rated by the husband.

I can't comment on the overall flavour as I am sure the salmon plays a large part. As far as the rest goes, the dressing is lovely, although I find raw onion a touch strong for me, but all in all it's a nice dish.

would I make it again: Yes, since hubby enjoys it so.


  1. What beautifully vibrant colours and lovely words! Unseasonable as the weather may be, I've got to admit that I've missed the season of soup...though I'm sure I'll miss the summer soon enough too :)

  2. This is just too pretty to eat!

  3. A lovely story to end my Sunday, thank you :) And I do like the sound of this simple, clean salad.
    Heidi xo

  4. A perfect salad...and beautifully presented. The vinaigrette is simple and light. I'm thinking about this one for dinner tonight!

  5. What a fantastic combination of ingredients, I love smoked salmon over arugula leaves and can't wait to try it with avocado. The plate looks so pretty!

  6. What a beautiful photo! I just love your photos! The salad looks delicious.

  7. raw onion destroys me--i can detect even the slightest bit of it and it never fails to make my face scrunch up in disgust. just thought i'd share that little tidbit (but the salad looks lovely). :)

  8. Good for you for braving the weather! I'm definitely a total wimp when it comes to cold hehe. Lovely salad and photography (would love to have wood backgrounds like that available). I do have to agree with Grace about raw onions though hehe.