Marinated smoked salmon with poppy seeds

Marinated smoked salmon with poppy seeds

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(10 ratings)

Prep: 15 mins No cook

Easy

Serves 6
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

Nutrition and extra info

  • Egg-free

Nutrition: per serving

  • kcal99
  • fat4g
  • saturates1g
  • carbs2g
  • sugars1g
  • fibre0g
  • protein13g
  • salt2.4g
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Ingredients

  • 1 tbsp poppy seed, lightly toasted
  • 2 orange, zest of both, juice of 1
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp red wine vinegar
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • ½ tsp sesame oil
  • 300g smoked salmon
  • 85g radish, trimmed and finely sliced
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 3 spring onion, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • toasted rye or soda bread, to serve

Method

  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.

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Comments (9)

AWoll83's picture
1

Sounds great in theory, but is a bit of a disappointment. I found the marinade very overpowering. Maybe i did something wrong, but then a gain it's a fairly straight forward recipe...

dlockhart's picture
5

I served this on a platter alongside the dill and poppyseed soda bread as a starter. There were only three of us but every last mouthful was quickly demolished!

lolaypop's picture
5

Did not serve with radishes or spring onion as i didn't have any at hand, but it was still delicious and will definitely repeat! Is beautiful served on a platter as a starter

mmm204's picture
5

This was an excellent starter. Really tasty - and our guests were impressed! I will certainly make this again.

bgoeppert's picture
5

A lovely, impressive starter. Have also added toasted sesame seeds, which turned out great. One really needs to be strict on the marinating time, as the fish cooks so fast in the vinegar and orange juice!

stevethechef's picture
5

A really good starter or even light snack. Use orange, lemon or lime for the dressing as all work just as well. Try a dash of soy sauce, sesame seeds and lime juice for an oriental feel. Original recipe best served with rye or a good nutty flavoured wholemeal bread.

oleepee's picture

I prepared the dressing a few hours before serving and it turned terribly bitter. I had to quickly make a different dressing. Beware and either prepare it just before serving, or add the zest at the very last minute.

eleanormayo's picture
5

I added a mixture of orange, lemon & lime juices to make it a little more tart, a great recipe & very, very easy.

annemiek's picture
5

This recipe is absolutely wonderful! I made it as part of a buffet and it was one of the first things to go. I also think it looks very attractive on the plate. Do try!

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