18 June 2017

Smoked salmon fillet with black radish and sprouts, citrus dressing

Main courses Starters

Temperature is rising and summer is coming, with the desire to lighten the body before the feared situation of bathing suits (for some of us at least).

So, here is a light, crisp, refreshing, healthy, dietetic and delicious recipe.


4 people as a starter
2 people as a main dish

  • 150g (5 oz) smoked salmon fillet
  • 1 black radish
  • 2 handfuls of sprouts
    (alfalfa, radish, fennel…)
  • chervil
  • 2-3 radishes
  • 1 handful sesame seeds
  • 1 handful flax seeds
  • fleur de sel


Citrus dressing

  • 2 ripes oranges
  • 1 lime
  • 2 tbsp of sesame oil
  • 2 tbsp of olive oil


In a pan, reduce the oranges and lime juices over gentle heat, until only 3 tbsp of syrupy liquid remains. The concentrated juice should have a tangy but sweet taste. If it’s too acidic, add a tsp of sugar or agave syrup (but it’s less dietetic) and let cool.

Mix with the sesame oil and olive oil and stir into a smooth sauce.


Peel the black radish and cut it in very thin slices. Arrange them in the bottom of the plates.

Cut the salmon fillet into fine strips or small cubes as desired, and arrange them on the radish. Garnish with sprouts, chervil, radishes cut into thin slices, sesame and flax seeds.


Just before serving, add the dressing and a pinch of fleur de sel.


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