Sabbath Regal Smoked Salmon and Salads

Difficulty: Intermediate 
Cooking time: 35 mins  
Serves: 6  
Preparation time: 45 mins  

Ingredients

4 x 3.5oz packs of any Regal Smoked Salmon

Tomato Salad

2 large tomatoes

1 cup cherry tomatoes

1 cup black lentils

8 black olives

2 Tbsp chopped parsley

2 Tbsp wine vinegar

4 Tbsp olive oil

6 Tbsp lemon juice

¼ Tbsp sugar

1 large clove garlic, crushed

2 spring onions, sliced

Potato Salad

1lb new baby waxy potatoes

1 cup of chopped radishes

½ red onion, sliced

4 pickled gherkins, sliced

1 Tbsp finely chopped parsley

½ tsp mustard

1 cup good quality egg mayonnaise

2 cups baby rocket leaves

Avocado Salad

2 large ripe avocadoes

2 witloof, broken into leaves

1 small cucumber, sliced

4 Tbsp lemon juice

2 Tbsp of finely chopped chives

2 Tbsp olive oil

1 clove of garlic, crushed

To Serve (Optional):

 

1 loaf of fresh challah bread

Method

Make the tomato salad, finely slice the large tomatoes, cut the cherry tomatoes in half. Cook the lentils covered in three cups of water for 25 minutes, until tender. Stone the olives. Make the dressing for the salad, mix together the parsley, wine vinegar, olive oil, lemon juice, sugar, and garlic. Put the lentils in a bowl and drizzle over half of the dressing. Leave for about 10 minutes for the lentils to soak up the liquid.  Place the lentils on a serving plate and top with layers of tomato slices, olives, and spring onions. Dress with remaining dressing.  Leave covered to chill before serving.

Make the potato salad, scrub potatoes thoroughly and boil slowly until tender, about 10 minutes, taking care not to overcook. When cooked drain and leave in a colander. When cool enough to handle, cut into dice or slices. Wash and trim the radishes and slice into quarters. Mix together the parsley, mustard, and mayonnaise. Season to taste. Arrange the potatoes, radishes, and onion on a serving platter. Spoon over the mayonnaise and top with rocket leaves. Cover and chill in the fridge ready to serve.

Make the avocado salad, peel and stone the avocado and slice into rough pieces. Arrange the witloof on a platter. Arrange the avocado and cucumber on top. Mix together the lemon juice, finely chopped chives, olive oil, and crushed garlic. Season to taste with kosher salt and freshly ground black pepper. Drizzle over the salad, coating the avocado slices. Cover and leave to chill until ready to serve.

 

Remove the Regal Smoked Salmon from the refrigerator. Let sit on the counter at room temperature for 2-3 minutes before rolling. Roll each piece up and place on a tray. Sprinkle with black pepper and fresh thyme leaves. Can be placed back into the refrigerator until ready to serve. Serve chilled with lemon wedges and a loaf of fresh challah bread and the three prepared salads. Enjoy!