Smoked salmon with capers & pickled shallots recipe | Good Food
This fresh and zingy salad is packed with contrasting flavours and textures. It's ideal for entertaining
Ingredients
- 100ml rice wine vinegar
- 1 tbsp golden caster sugar
- 2 banana shallots peeled and thinly sliced into rings
- 600g (about 12 slices) smoked salmon brown pieces removed
- 50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio
- 1 tbsp snipped chives
- 25g caper in brine, drained and patted dry
- rapeseed oil
- lemon wedges, to serve
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