Smoked salmon with Asian dressing

Smoked salmon with Asian dressing

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(12 ratings)

Prep: 30 mins No cook

Easy

Serves 8
A mix of chilli, lime, sesame and soy turns a traditional smoked salmon starter into a spicy taste sensation

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal196
  • fat13g
  • saturates2g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein14g
  • salt3.08g
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Ingredients

  • 2 x 200g packs smoked salmon
  • 2 large just-ripe avocado, peeled, stoned and diced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ cucumber, deseeded and diced
  • handful coriander leaves

For the dressing

  • 2 tbsp caster sugar
  • 1 red chilli, deseeded and finely chopped
  • zest 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 4 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce

Method

  1. Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.

  2. To serve, arrange the salmon on plates – it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.

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Comments, questions and tips

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Comments (11)

lizleicester's picture
4

Used 1 tbs of Canderel instead of caster sugar, and left out the sesame oil but otherwise followed the recipe and it was delicious.

lyegreen's picture
5

Truly delicious

catbail's picture
5

Didn't change a thing and it was gorgeous. We loved the dressing so much, I used it again for salmon fillets - poured some over the fillets before wrapping in foil and baking, and used the rest as a dressing with a bagged herb salad on the side. Absolutely delicious! We're going to use the dressing with chicken too.

nig13clarke's picture
4

I did this for a change as a Christmas Day starter. It was easy to do and could be partially prepared in advance. The whole family loved it, even the kids!

samuel295's picture

Great dressing -- bunfos is right, leave the dressing a couple of hours for the flavours to build.

darkserenity's picture
5

This is a really easy recipie to do and everyone was impressed. You should definitely leave the chilli in the sauce for a while as the extra spicy kick makes it even more special.

pal_matchett's picture

Made this as starter for Christmas lunch last year and it went down a storm. One guest asked for recipe and has made it since and I have also subsequently made it again. Easy to prep ahead and very impressive. As a previous reviewer, I'm not a fan of coriander but the flavour amalgamated really well with the dressing and the salmon and I can't think of a garnish that looks as pretty.

rabster's picture

Was desperate to find a classy starter to pre-empt a Vietnames Curry for main course and found this which was really light and lovely. As someone, whos not too keen on salmon, coriander or sesame oil, I thought this starter was delicious. Nice twist on plain smoked salmon, looked good on plate too. Be careful to prep the avocado close to serving or it will go brown - I put some lime juice on it, to stop it browning to early.

mkouimtzi's picture
2

It was ok, my family found it a bit bitter. Maybe I'll skip the corriander next time

annie98's picture
4

I did this as a starter for 40 people for my husband's surprise 40th. It was easy, could be plated up in advance and went down a treat. Several people have asked me for the recipe!

halcyondayz's picture

Nice and tangy dressing but I would probably only put 1 1/2 T of soy sauce next time as the smoked salmon itself is quite salty. I also added some romaine lettuce to bulk it up and lessen the saltiness.

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