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Marinated smoked salmon with poppy seeds

Marinated smoked salmon with poppy seeds

A star rating of 4.7 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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

  • Egg-free
Nutrition: per serving
low infat4g


  • 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.

Recipe from Good Food magazine, October 2008

Goes well with


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A star rating of 4.7 out of 5.12 ratings

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