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 -

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.