Dill & poppy seed soda bread
Make this bread the day before you want to eat it
Marinated smoked salmon with poppy seeds
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp poppy seedlightly toasted
- 2 orangeszest of both, juice of 1
- 2 tsp red wine vinegar
- 2 tsp olive oil
- ½ tsp sesame oil
- 300g smoked salmon
- 85g radishtrimmed and finely sliced
- 3 spring onionsfinely sliced
- toasted ryeor soda bread, to serve
Nutrition: per serving
- kcal99
- fat4glow
- saturates1g
- carbs2g
- sugars1g
- fibre0g
- protein13g
- salt2.4g
Method
step 1
Whisk together the poppy seeds, orange zest and juice, vinegar and oils with some black pepper and a pinch of salt – be sparing with the salt, as smoked salmon is naturally quite salty.
step 2
Carefully separate the slices of salmon, then put into a mixing bowl with most of the radishes and spring onions. Drizzle over the dressing and gently toss together lightly – using your hands is best. Let the salmon marinate for just 5-10 mins while you toast the bread – any longer and the vinegar will begin to 'cook' the fish.
step 3
Spread the salmon over a large plate or platter, pour over any dressing left in the bowl, then scatter over the reserved radishes and spring onions. Bring to the table with toasted bread and a few forks, and let everyone help themselves.
