Marinated Smoked Salmon with Poppy Seeds
Cold smoked salmon dressed in a bright orange and vinegar marinade with toasted poppy seeds, crisp radish, and spring onion. The salmon marinates just 5-10 minutes to avoid over-cooking from the acid, then spreads on a platter for a shareable appetizer or light meal with toasted rye or soda bread.
Ingredients
- 1 tbsp poppy seeds, lightly toastedsesame seeds1:1texture
different flavor profile
- 2 oranges, zest of both
- 1 orange, juice of 1
- 2 tsp red wine vinegar
- 2 tsp olive oil
- ½ tsp sesame oil
- 11 oz smoked salmon
- 3 oz radish, trimmed and finely slicedcucumber1:1vegetable
milder, watery
- 3 green onions, finely sliced
- black pepper, to taste(optional)
- salt, to taste(optional)
- toasted rye or soda bread, to serve
Instructions
- 1
Whisk together poppy seeds, orange zest and juice, vinegar, olive oil, and sesame oil with black pepper and a pinch of salt.
- 2
Separate salmon slices and place in a mixing bowl with most of the radishes and green onions.
- 3
Drizzle dressing over and gently toss together with your hands.
- 4
Let marinate for 5-10 minutes while toasting bread.
- 5
Spread salmon over a large plate or platter and pour any remaining dressing over top.
- 6
Scatter reserved radishes and green onions over salmon.
- 7
Bring to table with toasted bread and forks for serving.
Tips
Use hands to toss salmon gently to avoid breaking delicate slices
Toast poppy seeds lightly before whisking to enhance nutty flavor
Keep marinating time to 5-10 minutes; longer exposure to vinegar will denature the salmon texture
Good to Know
Do not store; assemble and serve immediately. If preparing ahead, keep marinade separate and combine within 5-10 minutes of serving.
Prepare dressing and slice vegetables up to 4 hours ahead; store separately. Toast bread just before serving.
Spread on a large platter or individual plates. Serve at room temperature or chilled with toasted bread on the side. Provide forks for self-service.
Common Mistakes
Do not marinate longer than 10 minutes to avoid the vinegar denaturing the salmon and creating an unpleasant mushy texture
Do not over-toss the salmon when combining with dressing to avoid breaking delicate slices
Do not add too much salt; smoked salmon is already naturally salty