Name: Smoked salmon with capers & pickled shallots
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: British
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

Home
Recipes
Smoked salmon with capers & pickled shallots

Smoked salmon with capers & pickled shallots

James Martin

Save recipe

Serves 6

Easy

Prep: 10 mins

Cook: 10 mins

plus cooling

A star rating of 5 out of 5.1 ratingRate

loading...

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

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beer-braised beef cheek, pearl barley risotto, malted onions & ale sauce

A star rating of 4.8 out of 5.5 ratings

Chocolate ganache & salted caramel brittle

A star rating of 4.4 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal168
fat6g
saturates1g
carbs2g
sugars1g
fibre0g
protein26g
salt5.1g

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now