This is an old favourite, and one my Mum would make in the 1970's, great for summer and next time I'll try and take a more arty looking photo. I have no idea where the original recipe came from or if perhaps, my Mum made it up... perhaps! The original used tinned salmon, which I have replaced with fresh and the rest of the ingredients I have always guessed and it turns out fab.
Salad
Ingredients
A quantity of cooked, cooled brown rice.
1 piece of fresh salmon, steamed and cooled to room temperature, then flaked. (Can be replaced with red tinned salmon, but you'll need to take out any bones or skin and discard the water)
1 red capsicum, seeded and diced.
1 green capsicum, seeded and diced
1 tin of sweet corn, drained
4 shallots/spring onions, finely sliked
1/3 cup of almonds, cut lengthwise into quarters and roasted
1 tablespoon olive oil
salt & pepper
Method
Place all ingredients together in glass mixing bowl and lightly toss with your hands.
Serving Sauce/Dressing
Ingredients
2 tablespoons Greek yogurt or creme fraiche or sour cream
1-2 tablespoon bought mayonnaise
1 tablespoon tomato sauce
squeeze lemon juice
worcesthershire sauce
salt and pepper
Method
Mix all ingredients and adjust additional quantities to your taste.
To serve..
Serve the salad separately to the sauce, but add sauce to eat. I have often thought that a fun way to serve this would be to create a ring mould of the salad and put the sauce in the middle. Stay tuned, because I might just to that night time..
