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Archive of BBC Food Recipes

Poached smoked salmon salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen Best Bites

Method


  1. Heat the duck fat in a saucepan over a medium heat until it melts and its temperature reaches 60C/140F (use a cooks' thermometer to check this). Add the smoked salmon pieces and poach for 4-5 minutes. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

  2. For the salad, whisk the caster sugar, rice wine vinegar and water together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.

  3. To serve, mix the salad dressing, cucumber and mooli together in a bowl until well combined. Spoon some salad into the centre of each of 4 serving plates. Top each with a piece of poached smoked salmon and scatter over the red amaranth and coriander cress.

Ingredients

For the smoked salmon

  • 500g/1lb 2oz duck fat
  • 500g/1lb 2oz whole hot-smoked salmon fillet, cut into 4 pieces

For the salad

  • 50g/2oz caster sugar
  • 50ml/2fl oz rice wine vinegar
  • 2 tbsp water
  • salt and freshly ground black pepper
  • 1 cucumber, peeled, finely sliced
  • ¼ mooli (daikon), peeled, finely sliced

To serve

  • 25g/1oz red amaranth leaves
  • 25g/1oz coriander cress

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