Salad Fruits de Mer with Pink Goddess Dressing

Meal type: Dinner
Four serves


100g rocket leaves (pre-washed)
100g baby spinach (pre-washed)
100g cos lettuce (pre-washed)
100g red chard leaf (pre-washed)
150g diced red onion
1/2 packet cherry tomatoes
1 clove crushed garlic
1/2 peeled diced cucumber
30g shaved parmesan
100g flaked, cooked salmon
100g smoked salmon
100g cold water prawns
1 fillet peppered, smoked mackerel
1 peeled sliced apple
bay leaves
5g melted butter
5g olive oil
2 slices bread
1 large mid-ripe avocado
120ml natural yogurt
20ml wine vinegar
1 tbsp chopped dill
1 tbsp anchovy essence/fish sauce
1/2 tsp tomato puree
1/2 tsp mustard powder/mustard
1 Fresh lemon
1 tbsp chopped parsley
1 tbsp chopped chive
1/2 tsp crushed garlic


  1. If you are using fresh salmon - place the salmon steak into a tray, add cold water, seasoning and a bay leaf
  2. Place into a pre-heated oven on 175C/Gas mark 4 for 10 mins or until fish is cooked. Transfer to a plate and allow to cool.
  3. Chop the smoked salmon into strips, wash the prawns and flake the smoked mackerel. Set aside.
  4. Cut the cherry tomatoes into halves and set aside
  5. Peel the cucumber and dice into fork sized pieces
  6. When the salmon is out of the oven turn up to 190C/Gas Mark 5. Decrust the bread and cut into small cubes. Mix the melted butter and olive oil together,add 1/2 tsp chopped garlic and season
  7. Stir the butter mixture into the diced bread , coating all cubes. Place them on a tray and cook in the oven for 10 mins. When they are done, transfer the croutons to a plate to cool.
  8. Peel and dice the red onion
  9. Peel and slice the apple, coating it in lemon juice to stop it from going brown
  10. To make the dressing, combine the vinegar, herbs, crushed garlic, anchovy essence, juice of 1/2 lemon, zest of 1/4 lemon, mustard and tomato puree.
  11. Whisk until all dressing ingredients combine, then fold the natural yogurt into the mix.
  12. Split the avocado, remove the stone, and dice into large pieces
  13. In a clean bowl place the leaves. Add onions, cucumber, tomatoes, acocado and parmesan in quantities of your choice.
  14. Add the fresh and smoked salmon, prawns and mackerel. Layer the sliced apple and croutons on the top.
  15. Serve with a pot of pink goddess dressing and a wedge of lemon on the side

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