Recipe: Spring salmon salad

There’s nothing more thrilling than seeing our pieces in the real world, being loved and used. We have been fans of British-Italian chef, photographer and food writer Olivia Cavalli for some time now and asked her to write a recipe that she imagined upon one of our pieces.


200g asparagus
Olive oil
200g new potatoes
80g podded peas
4 eggs
approx. 150g lambs lettuce
a few radishes, sliced thinly
approx. 300g hot smoked salmon or cooked salmon fillets
Handful of mint leaves, shredded

For the dressing:
80ml extra virgin olive oil + more to drizzle
2 tsp wholegrain mustard
3 anchovies, packed in oil
½ lemon, juice only

Pre-heat your grill to high and line a baking tray with foil.

Bring a medium sized pot of salted water to the boil then drop the asparagus in. Blanch for a couple of minutes before removing with a slotted spoon (you can skip this step if using very fine asparagus) and transferring to a chopping board. Pat the asparagus dry with kitchen roll or a clean tea towel then transfer to the prepared tray, drizzling generously with oil and sprinkling with flakey salt. Put the asparagus under the grill until cooked through and lightly charred. Remove and leave to cool.

Meanwhile, drop the potatoes in the same cooking water and simmer for 10-15 minutes, or until tender. Use a slotted spoon to lift them into a mixing bowl and set aside for later.

Add the peas to the same water, cooking for 2-3 minutes, until bright green and tender. Drain and set aside.

In a separate pan, boil the eggs for 6 ½ minutes. Remove them after the cooking time, run under cold water and peel. Set aside.

Whisk together all the ingredients for the dressing, adjusting the seasoning to taste. Put the asparagus, potatoes, peas, lambs lettuce and radishes in a large bowl and toss with some of the dressing. Arrange on your serving platter, topping with the eggs (sliced in half) and the salmon (flaked). Scatter with the mint and add more dressing if you like. Serve immediately.

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