For the smoked salmon

500g/1lb 2oz duck fat

500g/1lb 2oz whole hot-smoked salmon fillet, cut into 4 pieces

For the salad

50g/2oz caster sugar

50ml/2fl oz rice wine vinegar

2 tbsp water

salt and freshly ground black pepper

1 cucumber, peeled, finely sliced

¼ mooli (daikon), peeled, finely sliced

To serve

25g/1oz red amaranth leaves

25g/1oz coriander cress


Heat the duck fat in a saucepan over a medium heat until it melts and its temperature reaches 60C/140F (use a cooks' thermometer to check this).

Add the smoked salmon pieces and poach for 4-5 minutes. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.

For the salad, whisk the caster sugar, rice wine vinegar and water together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.

To serve, mix the salad dressing, cucumber and mooli together in a bowl until well combined.

Spoon some salad into the centre of each of 4 serving plates. Top each with a piece of poached smoked salmon and scatter over the red amaranth and coriander cress.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Poached smoked salmon salad
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Search Recipes Recipes Search
 Low FODMAP Recipe - Crumbed lamb cutlets