Blood orange and smoked salmon salad recipe
This bright and zingy Vietnamese-inspired salad is packed with flavour
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Ingredients
- 100 g núóc châm fish sauce (see below)
- 3 blood oranges, peeled and cut into 5mm rounds
- 200 g smoked salmon, torn into small pieces
- 100 g French (breakfast) radishes, thinly sliced
- 2 Persian cucumbers (or use 1 regular cucumber), thinly sliced
- 5 g mint, leaves picked
- 5 g coriander, finely chopped
- 1 tbsp tbsp ready-made crispy fried shallots
- 1 red chilli, thinly sliced
- 120 g caster sugar
- 50 ml lime juice
- 15 g garlic, minced
- 25 g red chillies, minced
- 50 ml fish sauce
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