Recipe from SJ Nel, Head Chef at Fairview’s Goatshed Restaurant
Serves 4
Layers of freshness meet a creamy base, with this show-stopping salad. Nestled on a zesty yoghurt-chia dressing, the smoked salmon, Fairview Salada Blanc, and strawberries create a colourful medley that feels as light as it is satisfying.
Ingredients
Salad
Smoked salmon: 300g, thinly sliced
Fairview Salada Blanc: 200g, cubed
Small potatoes: 220g, boiled and cubed
Cucumber: 200g, deseeded and cubed
Baby salad leaves: 100g
Strawberries: 250g, sliced
Mustard Dressing
Wholegrain mustard: 1 tsp
Dijon mustard: 1 tsp
Olive oil: 40ml
White wine vinegar: 1 tsp
Lemon juice: 1 tsp
Honey: 1 tsp
Salt and pepper, to taste
Yoghurt & Chia Seeds Base
Yoghurt: 100ml
Chia seeds: 15g
Zest of 1 lemon
Juice of 1 lemon
Salt and pepper, to taste
Method
Prepare the Yoghurt Base In a small bowl, mix yoghurt, chia seeds, lemon zest, and lemon juice. Season with salt and pepper to taste and allow the mixture to sit for 5 minutes to thicken. Spread the yoghurt-chia dressing across the bottom of a large serving platter.
Layer the Salad Gently layer baby salad leaves over the yoghurt base, then add cubed potatoes, cucumber, and strawberries. Place smoked salmon and Fairview Salada Blanc cubes on top, allowing their vibrant colours to shine.
Make the Mustard Dressing In another bowl, whisk together both mustards, olive oil, white wine vinegar, lemon juice, and honey. Season with salt and pepper.
Drizzle and Serve Just before serving, drizzle the mustard dressing over the salad. The yoghurt-chia base adds a creamy bite with each forkful.
Tip: For an added touch, garnish with fresh herbs like dill or basil to bring out the freshness in each layer. Enjoy with a chilled glass of Fairview Sauvignon Blanc 2024!
DURING THE SEASON THE GOATSHED RESTAURANT AT FAIRVIEW WILL BE SERVING THIS SALAD AS A ‘SPECIAL’ WITH A COMPLIMENTARY GLASS OF FAIRVIEW DARLING SAUVIGNON BLANC.
