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Smoked salmon with avocado, cucumber salad and oriental vinaigrette

Smoked salmon with avocado, cucumber salad and vinaigrette

PT2H30M

1
Remove the seeds and finely chop the chilli. Mix all the ingredients for the vinaigrette in a bowl and leave for a few hours for the chilli to infuse
  • 1 red chilli
  • 2 tbsp of light soy sauce
  • 2 limes
  • 1 lemon
  • 1 tbsp of sesame oil
  • 2 tbsp of caster sugar
2
Peel the cucumber, cut it in half lengthways then remove the seeds by scraping down the inside with a teaspoon. Lightly sprinkle the cucumber with table salt and leave to purge for 20 minutes
  • 1/2 cucumber
  • salt
3
Wash the cucumber under cold running water and cut into thin slices. Top and tail the radishes and slice thinly. Cut the avocados in half, peel, remove the stones, and then cut each half into 1cm dice
  • 100g of red radish
  • 3 avocados
4
Slice the salmon finely, then arrange either on individual plates or a large platter, placing the avocado, radish, cucumber and coriander on the salmon. Spoon the vinaigrette over the top and serve
  • 600g of smoked salmon

Ingredients

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Imperial

Smoked salmon

Vinaigrette

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