Leek and salmon salad

May 6, 2016 (Last Updated: January 11, 2019)
Leek and salmon salad recipe

TO DRINK: La Motte Sauvignon Blanc 2009, fullbodied with ripe, fruity flavours.

Leek and salmon salad

Serves: 4
Cooking Time: 30 mins


  • juice of 1 lemon
  • 60ml (¼ cup) olive oil
  • 60ml (¼ cup) black olives, pitted and halved
  • salt and freshly ground black pepper, to taste
  • 24 baby leeks, halved
  • 45ml (3 tbsp) olive oil
  • salt and freshly ground black pepper, to taste
  • 400g smoked salmon
  • 200g mange tout, julienned and blanched
  • 250ml (1 cup) fresh flat-leaf parsley leaves
  • lemon wedges, to serve



Mix all the dressing ingredients in a jug and set aside until needed.


Preheat the oven to 200°C.


Toss the leeks in the oil and season well. Roast in an oven tray until tender, about 20 minutes.


Place the salmon on a serving dish and top with the mange tout, leeks, and parsley. Toss through the dressing and serve with lemon and sliced baguette.


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