Members' Recipes Archive

November 2008
Smoked Salmon Citrus Salad
Clarissa Hyman

Smoked Salmon Citrus Salad

By: Clarissa Hyman

Clarissa Hyman is a freelance food and travel writer who writes for a wide number of newspapers and magazines. She has written three books: Cucina Siciliana, The Spanish Kitchen and The Jewish Kitchen. She has won several awards including the Glenfiddich Food Writer of the Year in 2002 and 2007.

This is a typically 'freeform' modern Jewish recipe with Mediterranean overtones. Precision, except in baking, is not a word often used in Jewish cooking, so use proportions and amounts of ingredients to suit yourself, your family's taste, your mood etc but do make sure the dressing has a good lemon tang to it.


Smoked salmon torn into strips (use a mild, buttery smoke, not a strong oaky smoked salmon)
Oranges (preferably blood oranges) peeled, all pith and membrane removed and sliced
Red onion, finely sliced
Olives, green or black (optional)
Fresh basil
Dressing made with extra-virgin olive oil, quite a lot of lemon juice, salt and pepper


1. Arrange salmon, oranges and onion on a large serving dish.
2. Scatter with torn basil.
3. Drizzle with dressing and toss gently before serving.

© Recipe copyright 2008 Clarissa Hyman.


Author: Clarissa Hyman Email:

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