Smoked salmon tarator

Name: Smoked salmon tarator
Cook time: 30 min
Yield: 4-6
Cuisine: Middle Eastern
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

Adam Liaw

May 3, 2019

Hosting brunch at your house? Prepare this salmon tarator the night before.William Meppem

easyTime:< 30 minsServes:4-6

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.