Drizzling smoked salmon with this fresh dressing helps to cut through its natural richness and makes a great change to the usual squeeze of lemon.
• Prep time: 15 minutes, NO need to cook
• Yield: Serves 6
• 2 tsps olive oil
• 1/2 tsp sesame oil
• 300g smoked salmon
• 2 tsps red wine vinegar
• 3 spring onions, finely sliced
• 2 orange, zest of both, juice of 1
• 1 tbsp poppy seed, lightly toasted
• toasted rye or soda bread, to serve
• 85g radish, trimmed and finely sliced
- Whisk together the poppy seeds, orange zest and juice, vinegar and oils with some black pepper and a pinch of salt – be sparing with the salt, as smoked salmon is naturally quite salty.
- Carefully separate the slices of salmon, then put into 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 toasted bread and a few forks, and let everyone help themselves.
This great family recipe is thanks to BBC Good Food at https://www.bbcgoodfood.com/recipes/marinated-smoked-salmon-poppy-seeds