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Roast Smoked Salmon & Mango Salsa Pots

Roast Smoked Salmon & Mango Salsa Pots

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.


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)


  1. Remove the skin from the salmon and break into bite-sized flakes. Set aside.

  2. To make the dressing:
  3. 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.
  4. 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.
  5. 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

  1. Add a dollop of soured cream on top and decorate with extra coriander or pepper.

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