Smoked salmon with avocado, cucumber salad and vinaigrette

Name: Smoked salmon with avocado, cucumber salad and vinaigrette
Total time: 2 h 30 min
Ingredients: 600g of smoked salmon; 1/2 cucumber; 100g of red radish; 3 avocados, ripe; 1 bunch of coriander; salt; 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

by Martin Wishart

Item 1 of 1

Starter
easy
6
2 hours 30 minutes

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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.

First published in 2015

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Ingredients

Metric

Imperial

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

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Method

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

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

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

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

First published in 2015

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Martin Wishart

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

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