Smoked salmon carpaccio-style salad with a pomegranate and Prosecco dressing

Name: Smoked salmon carpaccio-style salad with a pomegranate and Prosecco dressing | Asda Good Living
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 3tbsp white wine vinegar; 100ml Prosecco; 1tsp caster sugar; 4 whole black peppercorns; 1 shallot, peeled and thinly sliced; 2 radishes, thinly sliced; ¼ cucumber, thinly sliced; 2 x 120g packs Extra Special Mild & Delicate Scottish Smoked Salmon; 100ml whipping cream; 1tbsp creamed horseradish; 20g watercress sprigs, plus extra to serve; 1tbsp orange juice; 1tsp olive oil; ½tsp Dijon mustard; 1tbsp pomegranate seeds

The zingy dressing and delicate pickles cut through the richness of the salmon and horseradish cream

By Asda Good Living,28th October 2020

Cook: 25 Mins

Serves: 4

Price: £2.46 per serving

Nutritional Information

Each 175g serving contains

Energy
1076kj
256kcal

13%

Fat
17.7g

Med
25%

Saturates
7.5g

Med
38%

Sugars
5.0g

Med
6%

Salt
2.14g

High
36%

of your reference intake.
Typical energy values per 100g:
615kj/147kcal

Ingredients

3tbsp white wine vinegar

100ml Prosecco

1tsp caster sugar

4 whole black peppercorns

1 shallot, peeled and thinly sliced

2 radishes, thinly sliced

¼ cucumber, thinly sliced

2 x 120g packs Extra Special Mild & Delicate Scottish Smoked Salmon

100ml whipping cream

1tbsp creamed horseradish

20g watercress sprigs, plus extra to serve

1tbsp orange juice

1tsp olive oil

½tsp Dijon mustard

1tbsp pomegranate seeds

Method

Put the vinegar, Prosecco, sugar and peppercorns into a small pan over a medium setting. As soon as it reaches a simmer, take it off the heat. Stir until all the sugar dissolves, then add the shallot, radishes and cucumber, ensuring they are covered. Set aside to pickle for 15 mins.

Meanwhile, arrange the smoked salmon on a serving platter, laying the slices flat so that they cover as much of the surface as possible.

Whisk the whipping cream to soft peaks and stir through the horseradish. Season with black pepper, then spoon dollops over the salmon at regular intervals.

Reserving the pickling liquor, strain the pickled veg and arrange over the salmon. Sprinkle the watercress sprigs over the plate.

Just before serving, make the dressing. Put 1tbsp of the reserved pickling liquor and the orange juice into a small bowl, then whisk in the oil, Dijon mustard and a grind of black pepper. Add the pomegranate seeds and drizzle over the salad.

Serve the salad with the extra watercress on the side.