Name: Smoked salmon with capers & pickled shallots
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 100ml rice wine vinegar -; 1 tbsp golden caster sugar -; 2 banana shallots , peeled and thinly sliced into rings -; 600g (about 12 slices) smoked salmon , brown pieces removed -; 50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio -; 1 tbsp snipped chives -; 25g caper in brine, drained and patted dry -; Rapeseed oil -; Lemon wedges, to serve -

Smoked salmon with capers & pickled shallots

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoked salmon with capers & pickled shallots

1. 100ml rice wine vinegar -

2. 1 tbsp golden caster sugar -

3. 2 banana shallots , peeled and thinly sliced into rings -

4. 600g (about 12 slices) smoked salmon , brown pieces removed -

5. 50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio -

6. 1 tbsp snipped chives -

7. 25g caper in brine, drained and patted dry -

8. Rapeseed oil -

9. Lemon wedges, to serve -

How to cook deliciously - Smoked salmon with capers & pickled shallots

1. Stage

Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.

2. Stage

Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.

3. Stage

Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.