Smoked salmon tarator

Adam Liaw
Hosting brunch at your house? Prepare this salmon tarator the night before.
Hosting brunch at your house? Prepare this salmon tarator the night before. Photo: William Meppem
Difficulty
Easy
Dietary
Gluten-free

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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