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Smoked salmon with capers & pickled shallots

Smoked salmon with capers & pickled shallots

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 6

This fresh and zingy salad is packed with contrasting flavours and textures. It's ideal for entertaining

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal168
fat6g
saturates1g
carbs2g
sugars1g
fibre0g
protein26g
salt5.1g
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Ingredients

  • 100ml rice wine vinegar
  • 1 tbsp golden caster sugar
  • 2 banana shallots , peeled and thinly sliced into rings
  • 600g (about 12 slices) smoked salmon , brown pieces removed
  • 50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio
  • 1 tbsp snipped chives
  • 25g caper in brine, drained and patted dry
  • rapeseed oil
  • lemon wedges, to serve

Method

  • STEP 1

    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.

  • STEP 2

    Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.

  • STEP 3

    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.

RECIPE TIPS
GET AHEAD

The onions can be braised 2 days ahead and kept in the fridge. 

Recipe from Good Food magazine, January 2014

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