Smoked salmon with radishes and spiced yogurt dressing

SERVES 4

Ingredients:

3 tomatoes, peeled, seeded, and diced (see Cook’s Notes)

1 tbsp capers, rinsed, gently squeezed dry, and chopped

handful of radishes, diced

1 orange bell pepper, seeded and diced

4 scallions, finely chopped

1 fresh red chile, seeded and finely chopped

juice of 1 large orange

juice of 1 lime

4–6 tbsp Greek-style plain yogurt

juice of 1 lemon

pinch of five-spice powder

8oz (225g) sliced smoked salmon, chopped into bite-size pieces

sea salt and freshly ground black pepper

Method:

1 In a large bowl, combine the tomatoes, capers, radishes, bell pepper, scallions, and chile. Add the orange and lime juices, and season with salt and pepper. Toss gently to mix; then let stand for about 10 minutes to develop the flavors.

2 To make the spiced yogurt dressing, mix together the yogurt, lemon juice, and five-spice powder in a small bowl. Season with salt and pepper.

3 When ready to serve, add the smoked salmon pieces to the salad mixture, and toss again. Serve with the yogurt dip on the side.

Variations:

For a less rich version, use fresh crabmeat instead of the smoked salmon.

Smoked salmon with radishes and spiced yogurt dressing