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Smoked salmon with pickled salad

Smoked salmon with pickled salad

No cooking and serious yum factor.

  • Serves 6
  • Less than 1 hour


  • Pickle:
  • 6 radishes, sliced thinly
  • 1 tsp (5ml) yellow mustard seeds
  • 1 English cucumber
  • 1 tsp (5ml) pink peppercorns
  • Salt and milled pepper
  • 1 cup (250ml) apple cider vinegar
  • 1 cup (250ml) water
  • ½ cup (125ml) sugar

  • Salmon:
  • 1 whole (1-1.2kg) oak-smoked salmon fillet
  • 2 packets (30g each) watercress
  • 1 packet (4s) spring onions, sliced
  • ½ bulb fennel, sliced
  • 2 bulbs beetroot, sliced
  • Olive oil, for serving
  • Lemon wedges, for serving


  1. Combine pickle ingredients and infuse for about 30 minutes. Drain well and set aside.
  2. Place salmon on a platter.
  3. Toss watercress, spring onions, fennel and beetroot together.
  4. Top fish with watercress salad and pickles.
  5. Serve drizzled with olive oil, with lemon wedges on the side.
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