Mango and salmon go incredibly well together, but they need the cool creaminess of the avocado to complete the picture. This makes a pretty and delicious starter if layered up in individual glasses and topped with a blob of soured cream.
Serves 6 as a starter or 4 as a salad.
Ingredients
400g (14 oz) Roast Smoked Salmon
For the dressing
- 2 tablespoons soy sauce
- 2 tablespoons runny honey
- 2 tablespoons olive oil
- 2 limes, juice only
- a good pinch of dried chilli flakes
- 4 tablespoons fresh coriander (or basil), chopped
For the mango salsa
- 1 mango, peeled, stone removed and cut into small chunks
- 2 avocados, chopped into small chunks
- 1/2 cucumber, peeled and chopped into small chunks
- 1/2 red onion, very finely chopped
- 6 sweet pickled peppers (such as peppadew), chopped
- salt and freshly ground black pepper
- soured cream and extra coriander, to serve (optional)
Method
- Remove the skin from the salmon and break into bite-sized flakes. Set aside.
- To make the dressing:
- Whisk the soy sauce, runny honey, olive oil, lime juice and dried chilli flakes together, then stir in the fresh coriander (or basil) and set aside.
- Gently mix the mango, avocado and cucumber together with the onion and chopped peppers. Pour over half the dressing and toss well to coat, then taste and season.
- Add the remaining dressing to the salmon, toss to mix and season. Spoon the salmon into six glass bowls and top with a layer of salsa.
To Serve
- Add a dollop of soured cream on top and decorate with extra coriander or pepper.