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
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 radish, trimmed and finely sliced
- 3 spring onions, finely sliced
- toasted rye or soda bread, to serve
Method
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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.
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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.
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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.