Warm salad of hot-smoked salmon, potato, vegetables and sweet orange vinaigrette
4 hot-smoked salmon loins, 120 g each
200 g baby potatoes
100 g green string beans
1 bunch green asparagus
Juice of 1 orange
Zest of 1 orange
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper
Peel and cut the potatoes into small 2×2 cm pieces. Boil in abundant water for 15 minutes or until soft when poked.
Wash and cut the beans and asparagus into 4 cm portions and boil in salted water for 8 minutes. Drain and set aside.
Peel the avocado and put in a blender beaker. Add salt, pepper, a few drops of lemon juice (to prevent browning) and just enough olive oil to facilitate blending. Blend until creamy. Put the cream in a squeeze sauce bottle. Store in the refrigerator.
Cut the salmon loin into chunks and heat in the microwave on high for 8 seconds.
To make the vinaigrette, combine the orange juice, apple cider vinegar and honey and mix well. Add olive oil and the grated orange zest and emulsify to desired consistency.
Serve the salmon chunks with the potatoes. Top with the avocado cream, add the vegetables and sprouts, dress to taste and season with pepper (optional).