Method.
- Rinse the buckwheat under running water and then cook according to packet instructions (we find that 5-10 minutes in a pot of boiling water is usually perfect as you want to retain texture). Drain well and set aside.
- In a large salad bowl, combine the cooled buckwheat, flaked hot smoked salmon, red onion, cucumber, tomatoes, dill, parsley and pumpkin seeds.
- In a small bowl, whisk together lemon juice, zest, olive oil, salt, and pepper to create the dressing.
- Pour the dressing over the salad and toss gently to combine.
- Serve in shallow bowls.
Thanks to our friends at Appetise for this recipe creation. You can shop with them here.
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Product used in this recipe.
Shopping list.
1 Packet Aoraki BBQ & Horopito Hot Smoked Salmon 180g, flaked
1 C buckwheat
½ red onion, finely chopped
½ cucumber, diced
1 tomato, diced (use more if small)
¼ C fresh dill, chopped
¼ C fresh parsley, chopped
¼ C pumpkin seeds, lightly toasted
1 lemon juice and zest
2 tbsp olive oil
