Smoked Salmon With Chilli Lime Dressing Food

HOT-SMOKED SALMON SALAD WITH A CHILLI LEMON DRESSING

Steps:

• Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk together the salad dressing ingredients. then season to taste.
• In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the spring onions. Finish by pouring remaining dressing over the top.

SMOKED SALMON WITH CHILLI & LIME DRESSING

Steps:

• Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.
• To serve, arrange the salmon on plates - it works out at about 3 slices per person. Mix the avocado, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

SMOKED WHITE SALMON CHILI

Steps:

• First, remove the lid from the Instant Pot, select the Saute setting, and add the extra virgin olive oil. When the oil is hot, add the chopped onions and sauté for 3-4 minutes until the onions have started to soften. Add butter, smoked sea salt, celery, and garlic and continue to sauté for a few more minutes. Pour in the low-sodium chicken stock and a splash, about an ounce, of the freshly squeezed lime juice and stir. Add in the freshly cracked black peppercorns, smoked paprika, garlic granules, chorizo seasoning mix, and dried Aleppo peppers (or dried red pepper flakes) continue to stir. Next, stir in the heavy cream and sour cream. Then add the cannellini beans and whole kernel sweet corn and continue to stir. Adjust the Instant Pot to the Keep Warm setting. Remove the salmon from the oven, break the salmon into smaller pieces, and then add them to the smoked white chili. Top with a squeeze of fresh lime juice and add chopped cilantro. Serve with toppings like fresh green onion, slivers of red bell pepper, and grated cheese; we used Parmigiano-Reggiano.

SALMON WITH CHILLI & LIME BUTTER

Steps:

• Heat the oil in a large frying pan and cook the salmon, skin side down, for about 5-6 mins until the skin is crispy and golden. Turn the salmon fillets carefully, then cook for a further 2 mins. Remove from the pan and set aside.
• Tip the butter in the pan and, when melted, add the spring onions, chilli and lime zest to sizzle in the butter for 2 mins, then add the lime juice. Spoon the chilli and lime butter over the salmon. Scatter with the coriander and serve with boiled rice.