Beer-braised beef cheek, pearl barley risotto, malted onions & ale sauce
This hearty dish uses a thrifty cut of meat. Marinate, then slow cook for a tender finish and serve on a soft, creamy risotto
Smoked salmon with capers & pickled shallots
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6
Skip to ingredients
- 100ml rice wine vinegar
- 1 tbsp golden caster sugar
- 2 banana shallotspeeled and thinly sliced into rings
- 600g (about 12 slices) smoked salmonbrown pieces removed
- 50g picked and washed friséesalad, or other bitter leaves like rocket and radicchio
- 1 tbsp snipped chives
- 25g caperin brine, drained and patted dry
- rapeseed oil
- lemonwedges, to serve
Nutrition: per serving
- kcal168
- fat6g
- saturates1g
- carbs2g
- sugars1g
- fibre0g
- protein26g
- salt5.1g
Method
step 1
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.
step 2
Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
step 3
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.
