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Smoked salmon with Asian dressing

Smoked salmon with Asian dressing

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A star rating of 4.5 out of 5.15 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 8

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

  • Easily doubled
  • Easily halved
Nutrition: per serving
NutrientUnit
kcal196
fat13g
saturates2g
carbs6g
sugars5g
fibre2g
protein14g
salt3.08g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SARA SAYS...

'For many, smoked salmon is the starter to serve on Christmas Day. It's light and speedy, yet feels so celebratory. The dressing is a mix of hot, zesty and sweet flavours, just right for livening up the tastebuds.'

Goes well with

Recipe from Good Food magazine, December 2009

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A star rating of 4.5 out of 5.15 ratings
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