Smoked salmon with avocado, cucumber salad and vinaigrette
The smoky, saline flesh of the salmon works beautifully with the zesty umami flavours of the vinaigrette. The rich creamy avocado is a match made in heaven for the fish while the cucumber and radish are a refreshing, balancing foil. This smoked salmon salad recipe from Martin Wishart is a simple yet impressive start to any meal.
Ingredients
Smoked salmon
- 600g of smoked salmon
- 1/2 cucumber
- 100g of red radish
- 3 avocados , ripe
- 1 bunch of coriander
- salt
Vinaigrette
- 1 red chilli
- 2 tbsp of light soy sauce
- 2 limes , zested and juiced
- 1 lemon , zested and juiced
- 1 tbsp of sesame oil
- 2 tbsp of caster sugar
Method
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
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
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Smoked salmon with avocado, cucumber salad and vinaigrette
