What Is Hot Smoked Salmon?
This take on fattoush salad relies on hot smoked salmon to elevate it to the status of main dish. While you’re probably familiar with cold smoked salmon, which is cured and smoked at a low temperature to prevent cooking, it’s time to try hot smoked salmon as well.
Although hot smoked salmon is cured, it is smoked with heat in the same way that meat is. This means the fish is cooked through, firm, and looks just like a regular cooked piece of salmon, except it has a delightful smoky flavor and can be eaten right from the refrigerator.
I always have a packet of hot smoked salmon in my refrigerator throughout the hot summer months since it’s the easiest no-cook meal starter. It’s commonly found near the packages of cold smoked salmon and lox in the seafood section of most supermarkets.
Keep It No Cook with Store Bought Pita Chips
While fattoush is traditionally made with stale pita bread that has been fried or toasted, I use pita chips instead. It’s not conventional, but I like that it doesn’t need the oven. I prefer whole-grain varieties since they are more healthy and have a toasted, nutty flavor.
Sheela Prakash’s weekly column of Mediterranean dishes, Mediterranean Monday, is here. Sheela will share colourful, easygoing recipes while teaching you about the Mediterranean diet’s feel-good cooking and eating style. Cook along with us using the hashtag #mediterraneanmonday, and get Sheela’s cookbook Mediterranean Every Day for many more delicious recipes.
Herby Smoked Salmon Fattoush
Description
1 clove garlic
1/4 cup olive oil
1 medium lemon
1 tablespoon ground sumac, plus more for serving
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium romaine lettuce heart
1/2 medium English cucumber
4 medium radishes
2 medium scallions
1 cup cherry or grape tomatoes
1/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
1/4 cup packed fresh parsley leaves
1/2 (7 to 8-ounce) bag pita chips, preferably multi-grain (about 2 1/2 cups)
4 ounces feta cheese
2 (4-ounce) hot smoked salmon fillets
Instructions
-
1 garlic clove, minced, in a large mixing bowl 1/4 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper To blend, whisk everything together thoroughly.
-
Prepare the following ingredients, putting them one by one to the mixing bowl: 1 medium romaine lettuce heart, cut in half lengthwise and crosswise into 1-inch broad ribbons 1/2 medium English cucumber, 4 radishes, and 2 medium scallions, thinly sliced 1 cup cherry or grape tomatoes, halved Tear 1/4 cup fresh basil, 1/4 cup fresh mint, and 1/4 cup fresh parsley leaves into bite-size pieces.
-
Break any large chips into bite-size bits and add 1/2 (7 to 8-ounce) bag pita chips to the bowl (approximately 2 1/2 cups). Toss in the vinaigrette to coat all of the ingredients. Toss the salad with 4 ounces feta cheese crumbled on top. In 4 shallow bowls or plates, divide the salad. 2 (4-ounce) hot smoked salmon fillets, flaked over top Serve with a little extra sumac on top.
Plan ahead: The dressing can be made up to 5 days ahead of time and stored in an airtight jar in the refrigerator. Before using, rewhisk.