There’s no better way to start New Year's dinner than with smoked salmon, and this recipe from Great British Chefs brings together the most incredible flavours to make it a real showstopper.
The zesty tones in the vinaigrette perfectly complement the smokiness of the fish, while the cucumber and radish bring a lovely, refreshing touch to the dish.
It’s such a gorgeous recipe - just don’t spoil your appetite for dinner!
Nutritional content
Servings: 6 people
Cook time: 25 minutes
Marinating time: 3 hours
| Ingredients ● 1 red chilli, seeds removed, finely chopped ● 2 tbsp light soy sauce ● 2 limes, zested and juiced ● 1 lemon, zested and juiced ● 1 tbsp sesame oil ● 1 tbsp caster sugar ● 1/2 cucumber ● Salt ● 1 1/3 lb smoked salmon ● 3 avocados, diced ● 3 1/2 oz red radish, thinly sliced ● 1 bunch coriander, chopped |
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Preparation
In a bowl, mix the chilli, soy sauce, lime zest and juice, lemon zest and juice, sesame oil and caster sugar. Leave it in the fridge for a few hours for the chilli to infuse.
Peel the cucumber and cut it in half lengthways. Then, scrape down the inside with a spoon to remove the seeds. Sprinkle a little salt on the cucumber and leave it for 20 minutes.
Afterwards, wash the cucumber under cold water, then cut it into slices.
Slice the salmon finely and put it on your serving plate. Then, arrange the diced avocado, sliced radishes, sliced cucumber and coriander on top.
Finally, spoon the chilli mixture on top before serving.
Tips
To store: Once the vegetables are fully cool, put them in an airtight container and keep them in the fridge for up to 3 days.
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