Recipes

A favourite from Henrietta Green, this smoked salmon recipe is barely a recipe at all - just a neat twist to 'zhuzz up' an old favourite.

Serves 4-6

    200g sliced smoked salmon
    3 spring onions, trimmed and finely chopped
    Small bunch coriander, finely chopped
    Grated zest and juice of 2 limes
    Freshly ground black pepper

Method

Choose a suitable serving dish or, if you prefer, individual plates. Mix the chopped spring onions with the coriander and grated lime zest and sprinkle about half onto the plate(s). Pour over some of the lime juice, then carefully arrange the slices of smoked salmon on top. Scatter over the remaining mixture and lime juice and leave to stand for about 10 minutes. Serve with wodges of sourdough bread.