Hot Smoked Salmon with Mango Salsa

This delicious, light starter was inspired by a similar recipe served by my friends Colin and Alex Orr at a dinner party. A doddle to make, this dish can be plated up in advance so that you focus on the main course or on enjoying your party. Hot-smoked fish is smoked directly over a fire, whereas cold smoking uses the smoke alone, which doesn’t kill any microbes present. If you can’t find hot-smoked salmon you can easily substitute cold smoked fish. The salmon provides a healthy dose of omega 3 essential fats, while the mango’s orange flesh contains the antioxidant vitamin betacarotene and the avocado is packed with skin-healing vitamin E.

Serves 4


1 large ripe mango 1 ripe avocado

1/2 mild red chilli, deseeded and finely chopped 4 spring onions, finely sliced

juice of 1 lime

zest of 1 lime, finely grated

25g (1oz) coriander, finely chopped

2 hot-smoked salmon fillets, cut in half lengthways to produce 4 slim fillets

4 small handfuls of rocket, lamb’s leaf lettuce or mixed leaves

freshly ground black pepper


1 Slice the mango flesh off both sides of the stone, scoring the flesh lengthways and then horizontally to produce small cubes. Over a bowl so that you capture the juice, scrape the cubes from the skin using a spoon.

2 Stir in all the remaining ingredients, except for the fish, leaves and pepper, and mix well.

3 Place a salmon fillet and spoonful of salsa on each plate. Add the leaves and season with black pepper.

Cook’s Notes

Gluten-free, wheat-free, dairy-free • Can be made in advance

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