Scottish Maple Cured Salmon & Beetroot Summer Salad


Serves 2


  • 1 x 120g pack of Scottish Maple Cured Salmon Pieces
  • 50g feta cheese, chopped
  • 30g hazelnuts, chopped
  • 50g pomegranate seeds
  • 150g mixed salad leaves
  • 100g cooked beetroot, halved and sliced
  • 2tbsp dijon mustard
  • 1tsp honey
  • 1tsp soy sauce


  1. Make the dressing by combining the mustard, honey and soy sauce. Season to taste with salt and freshly ground black pepper. 
  2. Combine the feta cheese, hazelnuts, pomegranate seeds, beetroot and salad leaves in a bowl.
  3. Add the Maple Cured Salmon Pieces to the bowl and mix. 
  4. Drizzle the dressing over the salad and serve.