SMOKED SALMON WITH CAPERS & PICKLED SHALLOTS

Smoked salmon with capers & pickled shallots image

This fresh and zingy salad is packed with contrasting flavours and textures. It's ideal for entertaining

Provided by James Martin

Categories Starter

Time 20m

Number Of Ingredients 9

Ingredients

100ml rice wine vinegar
1 tbsp golden caster sugar
2 banana shallots , peeled and thinly sliced into rings
600g (about 12 slices) smoked salmon , brown pieces removed
50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio
1 tbsp snipped chives
25g caper in brine, drained and patted dry
rapeseed oil
lemon wedges, to serve

Steps:

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.
Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
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.

Nutrition Facts : Calories 168 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 5.1 milligram of sodium