This recipe does well with Smoked salmon slivers as well.

Recipe should take 5 minutes to put together with salmon fillets either pre-cooked or with the slivers. I personally prefer the slivers.
An assortment of salad leaves works best including some spicy leaves like rocket.

Ingredients

• 2 x 175g packs of hot-smoked salmon fillet
• 1 crisp red apple, finely sliced
• 6 red radishes, finely sliced
• 1 red onion, finely sliced
• 1 tbsp baby capers

Goedgedacht Lime dressing

• ¼ cup extra virgin olive oil
• ½ cup Goedgedacht lime dressing
• dash of Tabasco sauce
• 2 tbsp dill, roughly chopped
• ¼ tsp sea salt
• pinch freshly ground black pepper

Method

In a large bowl, break up the salmon into big chunky pieces. Add the apple slices, radishes, red onion and capers. Mix together thoroughly.
Prepare the dressing by placing all the ingredients into a blender for a minute or two. Pour over the salmon salad and leave to marinate for up to 10 minutes.
Serve with fresh sourdough bread, or fill a crunchy baguette. Serves 4.

Recipe compliments of Big Merv

Add lime vinegar dressing to your potato salad or potato wedges.

Chicken salad with Mango:

250ml coconut milk
12.5ml Thai fish sauce
4 boneless and skinless chicken breasts
2 mangos cut into slices
4 spring onions sliced
62.5ml fresh coriander leaves fresh
62.5ml roasted macadamia nuts, roughly chopped

Sauce:
25ml olive oil
25 Lime dressing

Mix the coconut milk with the fish sauce in a large pan and heat until boiling point, stirring continuously. Turn heat down and add chicken breasts, cook on low heat for 10 minutes until chicken is cooked through. Let chicken cool down in the coconut milk mixture. Take chicken out of milk when cool and cut chicken into diagonal slices and plate individually.
Sauce: mix half cup of coconut milk with oil and the lime dressing in mixing bowl. Pepper and salt to taste. Pour sauce over chicken followed by the mangos, spring onions, coriander leaves and macadamia nuts.

Pork fillet and Pineapple:

400g pork fillet
15ml oil
4 cloves of garlic finely chopped
4 spring onions finely chopped
250ml fresh pineapple cut into pieces
12.5ml Thai fish sauce
12.5ml Lime dressing
125ml fresh coriander leaves finely chopped
62.5ml fresh mint finely chopped
500ml steamed spinach.

Cut fillet with a sharp knife into thin slices. Stir fry the garlic, spring onions and oil in a heavy based pan for 1 minute. Then take out of pan and put on one side. Stir fry fillet in the same pan for 3 minutes. Put the garlic and spring onions back into pan with the pineapple pieces, fish sauce and lime dressing and stir thoroughly. Sprinkle in the coriander with the mint, stir lightly through. Serve on a bed of steamed spinach.