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Marinated smoked salmon with poppy seeds

Drizzling smoked salmon with this fresh dressing helps to cut through its natural richness and makes a great change to the usual squeeze of lemon

  • Prep: 15 mins
    No cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 99
  • Carbohydrates 2
  • Saturated Fat 1
  • Sugar 1
  • Protein 13
  • Fat 4
  • Fibre 0
  • Salt 2.4

Nutrition per serving

  • Calories 99
  • Carbohydrates 2
  • Saturated Fat 1
  • Sugar 1
  • Protein 13
  • Fat 4
  • Fibre 0
  • Salt 2.4

Ingredients

  • 1 tbsp poppy seed, lightly toasted
  • 2 oranges, zest of both, juice of 1
  • 2 tsp red wine vinegar
  • 2 tsp olive oil
  • ½ tsp sesame oil
  • 300g smoked salmon
  • 85g radishes, trimmed and finely sliced
  • 3 spring onions, finely sliced
  • toasted rye or soda bread, to serve

Method

  1. Whisk together the poppy seeds, orange zest and juice, vinegar and oils with some black pepper and a pinch of salt – be sparing with the salt, as smoked salmon is naturally quite salty.

  2. Carefully separate the slices of salmon, then put into a mixing bowl with most of the radishes and spring onions. Drizzle over the dressing and gently toss together lightly – using your hands is best. Let the salmon marinate for just 5-10 mins while you toast the bread – any longer and the vinegar will begin to 'cook' the fish.

  3. Spread the salmon over a large plate or platter, pour over any dressing left in the bowl, then scatter over the reserved radishes and spring onions. Bring to the table with toasted bread and a few forks, and let everyone help themselves.

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