Hot smoked salmon salad with wasabi dressing

Instructions

1 Heat a barbecue hotplate or chargrill pan or over high heat. Cook the corn cob, turning, for 5–7 minutes, or until charred and tender. Transfer to a plate. When cool enough to handle, cut corn kernels from cob. Discard cob.

2 Meanwhile, make the dressing: Whisk the ingredients. Set aside.

3 Combine the salad mix, radish, avocado, edamame, corn and the salmon on a serving platter. Drizzle salad with wasabi dressing. Serve scattered with the chilli, sspring onion and the wasabi peas, if using.