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Flash Fried Smoked Salmon Salad

4.8/5 rating (4 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 10 mins
  • Difficulty: Very Easy
  • Print:
Flash Fried Smoked Salmon Salad


  • 400g fresh fine green beans, stalk ends removed,tail still on
  • 1 tsp Dijon mustard (gluten-free)
  • 1 level tsp caster sugar
  • 4 tsp white wine vinegar
  • 6 tsp extra virgin olive oil
  • 4 further tsp olive oil, for frying
  • 2 pots of fresh chives, chopped
  • 400g sliced smoked salmon
  • 200g cherry tomatoes, halved
  • Salt and freshly ground
  • black pepper

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  • Cook the green beans in a pan of boiling, salted water for 2-3 minutes, or until just cooked. Drain and cool under cold running water, so they keep their brilliant green colour, then really drain well.
  • Mix together the mustard and sugar then season with a little salt and pepper.
  • Stir in the vinegar then gradually whisk in the 6 tsp extra virgin olive oil in a thin stream so they are fully incorporated.
  • Adjust the seasoning if necessary, then add the green beans and chives and stir well.
  • Heat a nonstick frying pan with a dash of olive oil until the oil just begins to smoke.
  • Add the slices of salmon, one at a time, and flash fry for 2-3 seconds on one side then lift out.
  • Do not overcook as the uncooked side must stay undercooked.
  • Pile the green beans onto plates, add the cherry tomatoes evenly and top with the salmon.