This is a lovely way to serve smoked salmon, Scandinavian style.
It’s very simple to do and brilliant as a sharing starter.
1tbsp poppy seeds
zest of both, juice of one
- 2 tsp red wine vinegar
- 2 tsp olive oil
- half tsp sesame oil
- 300g smoked salmon
trimmed and finely sliced
3 spring onions
rye or soda bread
lightly toasted, to serve
In a bowl, whisk together the poppy seeds, orange zest/juice, vinegar and oils with some black pepper and little salt, bearing in mind that smoked salmon is already quite salty.
Carefully separate the slices of salmon, then put in a mixing bowl with most of the radishes and spring onions. Drizzle over the dressing and gently toss together lightly – using your hands is best. Let the salmon marinate for just 5-10 mins while you toast the bread – any longer and the vinegar will begin to 'cook' the fish
Spread the salmon over a large plate or platter, pour over any dressing left in the bowl, then scatter over the reserved radishes and spring onions. Bring to the table with a few forks and the toasted bread cut into fingers and let everyone help themselves
With thanks to BBC Good Food for the idea