- 100ml rice wine vinegar
- 1 tbsp golden caster sugar
- 2 banana shallot, peeled and thinly sliced into rings
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 600g (about 12 slices) smoked salmon, brown pieces removed
- 50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio
Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…
- 1 tbsp snipped chives
- 25g caper in brine, drained and patted dry
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- lemon wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.
Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.
The onions can be braised 2 days ahead and kept in the fridge.