Smoked salmon with Asian dressing

Latest comments and suggestions

• gillysfood

  24 December 2009

  gillysfood rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joan Killeen

  25 December 2009

  Joan Killeen rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Halcyon

  18 April 2010

  Halcyon commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annie

  22 September 2010

  Annie rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maria

  23 September 2010

  Maria rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Robyn

  20 October 2010

  Robyn commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fridaygirl

  11 November 2010

  Fridaygirl commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bunfos

  23 December 2010

  bunfos rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Joanna

  01 January 2011

  Joanna commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nigel Clarke

  13 January 2011

  Nigel Clarke commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nigel Clarke

  13 January 2011

  Nigel Clarke rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catbail

  17 April 2011

  catbail rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vivien Baker

  25 April 2011

  Vivien Baker rated and commented on this recipe

  

  Truly delicious

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lizleicester

  23 April 2013

  lizleicester rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/72600/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 x 200g packs smoked salmon
• 2 large just-ripe avocados , peeled, stoned and diced
• 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
• 4 tbsp lime juice
• 1 tbsp sesame oil
• 2 tbsp light soy sauce

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Ingredients

• 2 x 200g packs smoked salmon
• 2 large just-ripe avocados , peeled, stoned and diced
• 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
• 4 tbsp lime juice
• 1 tbsp sesame oil
• 2 tbsp light soy sauce

PER SERVING

196 kcalories, protein 14g, carbohydrate 6g, fat 13 g, saturated fat 2g, fibre 2g, sugar 5g, salt 3.08 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.