Ingredients


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


Method


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
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