Smoked salmon with Asian dressing
A fun twist on the classic salmon carpaccio. Thin slices of Norwegian salmon with cucumber and avocado, drizzled with a refreshing Asian dressing. The combination of lime juice, soy sauce, and red chilli creates a unique Eastern flavour experience.
Slice the spring onions into thin rings and place them briefly in ice water. Zest and juice the lime. Remove the seeds from the red chlili and slice it into small rings.
To make the dressing, combine the lime juice, olive oil, soy sauce, red chilli, and lime zest.
Cut the cucumber in half lengthwise, remove the seeds, and dice it into small cubes. Slice the avocado and coat with a little lime juice to prevent browning.
Arrange the thin slices of smoked salmon on small plates, a large platter or on a board. Top the salmon with the cucumber and avocado, then drizzle with the dressing and sprinkle with spring onions.
