There is a lot of salmon being farmed in Tasmania, much of it in the cool, shallow waters just off Bruny Island where we spent the earlier part of this week. And while I really don't want to go into the politics of salmon farming here, it is a topic I've given considerable thought. It's controversial and worth reading about. One thing I will say is that the quality of some of this fish is very high, but at the same time, it's difficult not to think about the environmental implications of how it's produced. All the more reason to eat just a little – it plays only a small, but important role in this lovely light salad.
What follows is barely a recipe – more notes on what to gather and pile on a big platter. I know this is already getting repetitive, but this is so simple, it will go from being quite ordinary to something really special if you take time to source your ingredients carefully. The times we were able to grow not only the eggs, but also the tomatoes, beans and salad leaves ourselves, have ultimately resulted in the best meals, but produce from your local farmers’ market will do almost as well.
Served with a very cold glass of rose, I can think of nothing nicer on a warm spring afternoon.
For two, as a main; or four, as a starter
Pile the following onto a big platter and serve with a small jug of vinaigrette (and perhaps a few chunks of crusty bread).
150-200g salmon or tuna (grilled, smoked or good-quality, sustainably sourced tinned)
300g kipfler potatoes (or other salad potatoes), skins left on, boiled or roasted
One large handful just-cooked French beans
One handful peppery leaves (e.g. rocket, watercress or sorrel)
Two soft-boiled eggs, halved
One small handful marinated olives
One handful cherry tomatoes, halved (or three - four Heirloom tomatoes cut into chunks)
For the vinaigrette:
In a small jar, combine one tablespoon white balsamic vinegar, two tablespoons extra virgin olive oil, ½ tablespoon finely chopped shallot, one teaspoon Dijon mustard and a pinch of sea salt.
- You could also add any of the following, in season -
- Asparagus, raw or just-cooked
- Peppers, chargrilled
- Artichokes, barbequed or marinated