zoom

    Save to your scrapbook

    Tea smoked salmon, fresh herbs and a lemon soy dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Tea smoked salmon, fresh herbs and a lemon soy dressing

    Prepare: 15 minutes + chilling             Cook: 5 minutes

    Serves: 8

    Ingredients

    • 4 x 100g packs Heston’s Lapsang Souchong Tea Smoked Salmon

    For the lemon soy dressing:

    • 4 tbsp caster sugar
    • juice of 2 lemons about 100ml), finely grated zest of 1
    • 1 stick lemongrass
    • 2 tbsp olive oil
    • 2 tsp light soy sauce

    To serve:

    • 50g pack Clearspring Sushi Ginger, drained and chopped
    • 2 salad onions, trimmed and finely sliced at an angle
    • 1 large red chilli, deseeded and finely chopped
    • 4 tsp fresh mint, leaves picked and washed
    • 4 tsp fresh coriander, leaves picked and washed
    • 4 tsp fresh dill, picked and washed

    Method

    1. Remove the salmon from the fridge 20 minutes before serving. Arrange the salmon slices evenly over a large platter or serving plate, leaving about 2cm clear all around the edge.

    2. Make the dressing: put the sugar, lemon juice, lemon zest, lemongrass and 3 tbsp cold water into a small pan and bring to the boil. Simmer for 5 minutes. Remove from the heat, allow to cool slightly then place in the fridge. When completely cool, add the olive oil and soy sauce and whisk together thoroughly. Remove the lemongrass and set aside until ready to use.

    3. Spoon the dressing over the salmon, scatter over the sliced ginger, salad onions, chilli, mint, coriander and dill and serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary