Marinated smoked salmon with poppy seeds

• poppy seed↗1 tbsp tbsp

  lightly toasted

• oranges↗2

  zest of both, juice of 1

• red wine vinegar↗2 tsp tsp
• olive oil↗2 tsp tsp
• sesame oil↗½ tsp tsp
• smoked salmon↗300g g
• radish↗85g g

  trimmed and finely sliced

• spring onions↗3

  finely sliced

• toasted rye

  or soda bread, to serve

Step-by-step instructions

1. 1

   Whisk together the poppy seeds, orange zest and juice, vinegar and oils with some black pepper and a pinch of salt – be sparing with the salt, as smoked salmon is naturally quite salty.

2. 2

   Carefully separate the slices of salmon, then put into a mixing bowl with most of the radishes and spring onions. Drizzle over the dressing and gently toss together lightly – using your hands is best. Let the salmon marinate for just 5-10 mins while you toast the bread – any longer and the vinegar will begin to 'cook' the fish.

3. 3

   Spread the salmon over a large plate or platter, pour over any dressing left in the bowl, then scatter over the reserved radishes and spring onions. Bring to the table with toasted bread and a few forks, and let everyone help themselves.