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Hot Smoked Salmon Salad

Meet the Monday Morning Cooking Club. Their latest book ‘It’s Always About The Food’ is available now, in all Simon Johnson stores.

Hot Smoked Salmon Salad

Meet the ladies from the ‪Monday Morning‬ Cooking Club. They’re recipe sharers, story tellers & Sydney gals who love to eat+cook with loads of brilliant recipes. Their latest book ‘It’s Always About The Food,’ is available in all Simon Johnson stores now. Learn more about them at
Course Main Dish


Pickled Onions

  • 2 Red Onions large, halved lengthways, thinly sliced
  • 2/3 cup Simon Johnson White Wine Vinegar
  • 2 Green Jalapeño Chillies sliced
  • 1 tbsp Lemon Juice
  • 1 tsp Tasman Sea Salt


  • 180 g Baby Rocket Leaves
  • 1/2 Radicchio approx 180g, roughly chopped
  • 2 Fennel finely sliced
  • 3/4 cup Pickled Onion drained, (see recipe below)
  • 1/2 cup Simon Johnson Salted Capers rinsed & drained
  • 1 cup Toasted Walnuts
  • 600 g Woodbridge Hot Smoked Salmon flaked


  • 30 ml Simon Johnson White Wine Vinegar
  • 1 tsp Simon Johnson Dijon Mustard
  • 1/3 Cup Pons Extra Virgin Olive Oil
  • 1 tbsp Simon Johnson Classic Mayonnaise
  • 1&1/2 tsp Lemon Juice or to taste
  • 1/4 tsp Tasman Sea Salt


Pickled Onion

  • Place the onion in a large non-reactive bowl or dish. Combine the vinegar, jalapenos, lemon juice and salt in a medium saucepan. Bring to the boil, stirring to dissolve the salt.
  • Pour the hot liquid over the onion and allow to come to room temperature, tossing from time to time.
  • Once cool, refrigerate for up to one week. This recipe will make more than you need for the salmon salad.


  • In a large mixing bowl, combine the rocket, radicchio, fennel and half the pickled onions, capers and walnuts. Add the dressing and toss gently to coat the leaves.
  • Transfer to a serving platter and top with the hot smoked salmon and remaining pickled onions, capers and walnuts.


  • To make the dressing, combine all dressing ingredients in a jar and shake. Set aside.


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