Recipe and image Fiona Hugues
Since the Middle Ages, humans have been smoking salmon to preserve the fish, enabling them to eat it over the long winters. Thousands of years later it’s rumoured Victoria Beckham eats salmon every day. It’s also said supermodel Elle MacPherson religiously eats greens everyday. So surely, I thought, putting these things together and eating this magic formula daily you’re sure to preserve something and have model looks in no time. Either way, benefits or none, it’s a damn nice salad for brunch and lunch or a light summertime supper. Eating it regularly is probably only a privilege if you’re married to a multimillion dollar earning Manchester geezer, such is the price of smoked salmon at the moment, but each to their own, I’m not judging.
a fair bit of telegraph or Lebanese cucumber, thinly sliced lengways
1 avocado, flesh scooped out and roughly chopped
½ red onion, finely sliced
lemon juice and a cheek to serve
olive oil
200g hot smoked salmon
1 tbsp capers
a good dollop of crème fraîche
fresh chives, chopped
In a bowl combine the cucumber, onion and avocado. Add a little olive oil, squeeze over lemon juice and season.
Lay on a serving platter and top with broken pieces of hot salmon. Blob over a few spoons of crème fraîche and shower the lot in capers. Add a handful of chopped chives and you’re good to go.