Fish Salad with Ground Linseed (Flax) and Linseed Oil Dressing
Ingredients
- 150-200 g Cooked prawns, salmon or trout, or marinated anchovies salmon or trout fresh or smoked, Anchovies - silver/white fillets not the dark salty ones., Smoked Mackerel or even tinned fish works fine.
- 1 medium red onion, thinly sliced
- 60 g Tomatoes
- 1/2 -1 Sweet red pepper sliced
- 60-100 g Potatoes, ideally new or waxy but any potato will will be nice
- 60-100 g Cooked beetroot, Dressed, marinated or chilli beet root are good options
- Double handful Salad leaves/lettuce
- 1-2 Tbs Chopped parsley
- 60-100 g Cooked broccoli
- 2 Flax Ground Golden Linseed If you only have bronze linseed that's fine too.
Vinaigrette Salad dressing
- 6 Tablespoons Flax Farm cold-pressed linseed oil
- 2 Tablespoons Apple-cider vinegar or lemon juice
- 1/4 -1/2 clove of garlic crushed
- 1 rounded tsp Seedy mustard optional
- 1-2 tsp Capers
- Salt and pepper optional
- 1 tsp honey optional
Instructions
- First, boil your potatoes and drain. If large cut into slices or smaller chunks and allow to cool.
- Steam or boil broccoli, drain and cool, cut into small bite-size pieces
- While the potatoes and broccoli are cooking/cooling make the dressing, Simply place all the vinaigrette ingredients in a jamjar, bowl or jug. Shake/mix well.
- Place salad leaves, beetroot, onions, tomatoes, broccoli and potatoes in a bowl, drizzle over a couple or so tablespoons of dressing, then sprinkle over the ground linseed and lightly combine.
- Divide dressed salad between plates, top with fish and drizzle over a little more dressing and serve.
