Smoked salmon with Asian dressing

Smoked salmon with Asian dressing

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(14 ratings)

Prep: 30 mins No cook


Serves 8
A mix of chilli, lime, sesame and soy turns a traditional smoked salmon starter into a spicy taste sensation

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal196
  • fat13g
  • saturates2g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein14g
  • salt3.08g


  • 2 x 200g packs smoked salmon
  • 2 large just-ripe avocados, peeled, stoned and diced



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 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



    The same shape, but smaller than…

  • 4 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce


  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.

  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.

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Comments, questions and tips

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18th Apr, 2010
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.


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