Smoked salmon with capers & pickled shallots

Name: Smoked salmon with capers & pickled shallots
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 100 milliliters rice wine vinegar; 1 Tbsp golden caster sugar; 2 banana shallots, peeled and thinly sliced into rings; 600 grams (about 12 slices) smoked salmon, brown pieces removed; 50 grams picked and washed frisée salad, or other bitter leaves like rocket and radicchio; 1 Tbsp snipped chives; 25 grams caper in brine, drained and patted dry; 1 serving rapeseed oil; 1 serving lemon wedges, to serve

Smoked salmon with capers & pickled shallots takes about 20 minutes from beginning to end. One portion of this dish contains approximately 19g of protein, 7g of fat, and a total of 157 calories. For $4.21 per serving, you get a main course that serves 6. This recipe from BBC Good Food requires caper, golden caster sugar, banana shallots, and chives. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve.

Ingredients you will need

Vinegar

Sugar

Equipment you will use

Sauce Pan

Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.

Ingredients you will need

Shallot

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

Ingredients you will need

Smoked Salmon

Put the frise 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.

Ingredients you will need

Black Pepper

Lemon Wedge

Shallot

Vinegar

Capers

Chives

Salmon

Cooking Oil

Equipment you will use

Mixing Bowl

Equipment

Sauce Pan

Mixing Bowl

Ingredients

Servings:

100milliliters

rice wine vinegar 1Tbsp

golden caster sugar 2

banana shallots, peeled and thinly sliced into rings 600grams

(about 12 slices) smoked salmon, brown pieces removed 50grams

picked and washed frisée salad, or other bitter leaves like rocket and radicchio 1Tbsp

snipped chives 25grams

caper in brine, drained and patted dry 1serving

rapeseed oil 1serving

lemon wedges, to serve

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Smoked Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.