Tiane of salmon

The Jewish Chronicle - - LIFE -

This beau­ti­ful salad is a meal in one bowl. Ideal for a week night sup­per but pretty enough for a din­ner party.


Heat your oven to 180°C. Wash and dry the fresh salmon and cut it into thin slices. Sea­son and place on a bak­ing sheet lined with bak­ing parch­ment and cook for 8 min­utes. Cool and put to one side.

Peel the cu­cum­ber and quar­ter it length­ways. Re­move the wet in­ner core and cut the rest into thin strips.

Cook the edamame beans for 5 min­utes, drain and cool.

Peel the av­o­ca­dos and cut in thin long slices and gen­tly toss in lemon juice to avoid them brown­ing.

Wash the toma­toes and slice very thinly – use a man­dolin if you have one.

Cut the sea­weed into strips pieces and put to one side.

Mix the rice vine­gar, soy sauce, honey, and olive oil and sea­son.

To as­sem­ble the salad, layer the in­gre­di­ents and dress­ing in a large glass tri­fle bowl. Start with the edamame, then the smoked salmon, then avo­cado, toma­toes, cu­cum­ber then fresh salmon. Make sure you add a lit­tle dress­ing – about a tea­spoon - and sea­son on each layer. Decorate the layer of salmon with the sesame seeds and the shred­ded sea­weed.

Serve im­me­di­ately or re­frig­er­ate un­til ready to serve – it can be re­frig­er­ated for up to a few hours or will be­come wa­tery. If re­frig­er­ated be­fore serv­ing, take it out about 30 min­utes be­fore so it can come up to room tem­per­a­ture.

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