Hot smoked salmon are fillets of salmon that have been flavoured with the smoke from burning aromatic hardwoods. The smoke from the smouldering wood gives the salmon a distinctive smoky flavour and a fine texture. This recipe uses pre-cooked hot smoked salmon with chilli.
- Arrange the Cosberg leaves on a plate.
- Mix together the yoghurt, lime zest and juice to taste and add seasoning.
- Break the salmon into flakes and arrange on the lettuce leaves. Drizzle with the dressing and sprinkle with the parsley.