Smoked salmon with capers & pickled shallots

• rice wine vinegar↗100ml ml
• golden caster sugar↗1 tbsp tbsp
• banana shallots↗2

  peeled and thinly sliced into rings

• (about 12 slices) smoked salmon600g g

  brown pieces removed

• picked and washed frisée50g g

  salad, or other bitter leaves like rocket and radicchio

• snipped chives1 tbsp tbsp
• caper↗25g g

  in brine, drained and patted dry

• rapeseed oil↗
• lemon↗

  wedges, to serve

Step-by-step instructions

1. 1

   Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.

2. 2

   Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.

3. 3

   Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.