Smoked salmon tarator
You can make the dressing for this a day in advance. Then, when guests arrive, arrange the salmon on a plate, drizzle the dressing over it and scatter with the chopped stuff.
Ingredients
300g smoked salmon slices
¼ cup finely chopped walnuts
¼ cup finely shredded coriander
¼ cup finely shredded mint
1 small red onion, finely minced
1 birds-eye chilli, seeds removed, flesh finely minced
freshly ground black pepper, to serve
Dressing
6 tbsp thick plain yoghurt
2 tbsp tahini
juice of ½ a lemon
½ tsp honey
Method
Make the dressing by combining the yoghurt, tahini, lemon juice and honey and mixing well. Refrigerate if not using yet.
Arrange the salmon slices on a serving plate. Pour the dressing over the fish. Combine the walnuts, onion, herbs and chilli in a small bowl and mix well. Scatter over the salmon and dressing, add a grind of black pepper and serve.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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- Seafood
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- Yoghurt
- Gluten-free
- Middle Eastern
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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