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    Hot-smoked Salmon with Broad Beans, Preserved Lemons and Artichokes

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    Hot-smoked Salmon with Broad Beans, Preserved Lemons and Artichokes

    This is a throw-it-all-together kind of salad that is perfect for a picnic or a sunny lunch in the garden. Double-podding is better as it keeps the dish fresher and more summery. However, you can get away without doing this if you’re short on time.

    • Preparation time: 25 minutes
    • Cooking time: 1 minutes to 2 minutes
    • Total time: 27 minutes 30 minutes

    Serves: 4


    • 350g Podded broad beans
    • 200g Artichoke hearts, drained and quartered
    • 6 Salad onions, dark green ends discarded; white parts sliced
    • 300g Hot-smoked salmon, skinned and broken into large chunks
    • 4 tbsp Extra virgin olive oil
    • 2 Lemons, juice of half, plus extra to serve
    • 2 Small preserved lemons, rind only, finely chopped
    • A handful Mint leaves
    • 100g Wild rocket


    1. Simmer the beans in a saucepan of boiling water for 1–2 minutes. Drain and run under cold water, then squeeze them out of their skins. Place in a mixing bowl with the artichoke hearts, salad onions and hot-smoked salmon.
    2. Whisk together the olive oil, the lemon juice and the preserved lemon rind. Season with salt and black pepper. Pour this dressing over the beans, add the mint and rocket and toss well.
    3. Divide the salad between plates and serve with slices of lemon.

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