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Marinated Smoked Salmon with Poppy Seeds

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

        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


  1. 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.
  2. 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.
  3. 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


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