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
ReviewsAdd your review
No reviews have been submitted for this recipe yet.
Thank you for submitting your review! It is currently being moderated and will be displayed on the site soon.