Marinated smoked salmon with poppy seeds
- Preparation and cooking time
- No cook
- Serves 6
- 1 tbsp poppy seed , lightly toasted
- 2 oranges , zest of both, juice of 1
- 2 tsp red wine vinegar
- 2 tsp olive oil
- ½ tsp sesame oil
- 300g smoked salmon
- 85g radish , trimmed and finely sliced
- 3 spring onions , finely sliced
- toasted rye or soda bread, to serve
- STEP 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.
- STEP 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.
- STEP 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.