The Smokin’ Butcher Warm Sweet-Cured Rashers & Smoked Black Pudding Salad

A simple yet flavour-packed salad that balances smoky richness with fresh, vibrant greens. Made with our Smokin’ Butcher Maple-Cured Rashers and Smoked Black Pudding, it’s served over peppery rocket and creamy avocado, then finished with a sweet wholegrain mustard dressing.

Ingredients

For the salad

• 200g Smokin’ Butcher Maple-Cured Rashers
• 200g Smokin’ Butcher Smoked Black Pudding, sliced
• Mixed salad leaves (rocket or a blend of your choice)
• 1 ripe avocado, sliced

For the dressing

• 1 tsp wholegrain mustard 
• 1 tsp Irish honey
• A dash of Donegal Rapeseed Oil or Irish olive oil alternative
• Sea salt & cracked black pepper

Method

1. Fry The Smokin’ Butcher Sweet-Cured Rashers in a dry pan until golden and crisp. Set aside.
   
2. To prepare the pudding, make a long cut with a sharp knife from top to bottom of the smoked black pudding casing, then peel it away and slice or crumble the pudding as required.
3. In the same pan, cook The Smokin’ Butcher Smoked Black Pudding until caramelised on the edges and heated through. 
4. Whisk together the mustard, honey, rapeseed oil, salt and pepper to make the dressing.
5. Arrange the rocket (or salad leaves of choice) in a serving bowl. Layer with the sliced avocado.
6. Top with the warm rashers and smoked black pudding. Drizzle over the dressing and serve immediately.