Smoked salmon with brown bread should be a treat, but when you’ve had too many garden parties with canapés of sun-warmed smoked salmon on curling bread, it’s time to give it a makeover. This recipe makes a dinner party starter or light lunch main course. The quality of the end result obviously depends on the quality of the fish, but it’s worth knowing that this is also a useful way of dealing with any rather fatty or oily smoked salmon.
Serves 6 as a starter
20g fresh ginger (peeled weight)
2 tbsp soy sauce
2 tbsp lemon juice
2 tbsp pumpkin seed oil or sesame seed oil
1 tbsp cold water
2 tbsp sunflower oil or mild olive oil
Mixed salad leaves, including rocket, or all rocket
500g smoked salmon, sliced
Freshly ground black pepper
1 lemon, cut into 6 wedges
Grate the ginger into a basin and whisk in the other ingredients. Start with 1½ tbsp of soy, then taste to see if you want to use the rest.
Dress the salad leaves lightly with some of the dressing: start with about 2tbsp. Divide the salad between 6 large plates and drape the salmon over the top.
Spoon some dressing all over each piece of salmon (you may not need it all - it’s quite strong). Grind some black pepper over the top and put a wedge of lemon on each plate. Serve with bread.