Smoked salmon with Asian dressing
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Smoked salmon with Asian dressing

By Sara Buenfeld

A mix of chilli, lime, sesame and soy turns a traditional smoked salmon starter into a spicy taste sensation

  • Prep:30 mins
    No cook
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 196
  • fat 13g
  • saturates 2g
  • carbs 6g
  • sugars 5g
  • fibre 2g
  • protein 14g
  • salt 3.08g

Ingredients

  • 2 x 200g packs smoked salmon
  • 2 large just-ripe avocados, peeled, stoned and diced
  • ½ cucumber, deseeded and diced
  • handful coriander leaves
  • 2 tbsp caster sugar
  • 1 red chilli, deseeded and finely chopped
  • zest 2 limes
  • 4 tbsp lime juice
  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce

Tip

Sara says...
'For many, smoked salmon is the starter to serve on Christmas Day. It's light and speedy, yet feels so celebratory. The dressing is a mix of hot, zesty and sweet flavours, just right for livening up the tastebuds.'

Method

  1. Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.

  2. To serve, arrange the salmon on plates – it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.

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