Alive and Cooking

Smoked Salad

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4 boiled eggs, grated

3 spring onions, roughly chopped

1 chorizo sausage, cut into 1 cm cubes

200 g smoked salmon

270 g red kidney beans

400 g tin crushed tomatoes

2 zucchini, roughly diced

2 baby cos lettuce

3 cloves garlic, roughly chopped

250 g tinned crush tomatoes

50 ml apple cider vinegar

4 tbsp thickened cream

4 tbsp smokey BBQ sauce

1 tsp smoked paprika

Extra virgin olive oil


Into a pan with a good splash of oil, tumble in the chorizo and cook until brown. Add the spring onion, zucchini, garlic and cook until slightly coloured. Sprinkle in the paprika and stir to coat. Pour in the beans, tomatoes, vinegar, a splash of water, a sprinkle of salt and simmer for around 15 mins or until thickened.

In a bowl, mix together the BBQ sauce, cream and a splash of water. Set aside.

Lay the lettuce leaves around a platter, place the smoked salmon pieces onto the leaves, pour the chorizo mixture in the centre, scatter the grated egg on top and drizzle over the BBQ sauce.

Smoked Salad