After the delicious roasted Brussels of Christmas Day I’m always happy to have a few raw sprouts left so I can make this amazing salad. The key to this dish is slicing the Brussels into thin slices. The fine strips of sprout soak up the delicious dressing but keep their crunchy texture. I serve this salad with roasted chicken thighs but my favourite is paired with smoked salmon.
Serves 2 Adults
100g smoked salmon
150g trimmed Brussel sprouts
1 tbsp dried cranberries
1 tbsp flaked almonds
1 tbsp goats cheese
for the dressing
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp cider vinegar
1/2 tsp salt
- Put all the ingredients for the dressing into a small jar (olive oil, mustard, syrup, vinegar and salt) and shake to combine.
- Trim the base of each Brussel sprout then slice into thin strips. Loosen the sprouts into a bowl then add the almonds and cranberries.
- Pour over the dressing and toss to combine then crumble over the goats cheese.
- Arrange the salmon over two plates then spoon the salad on top.
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