Smoked Salmon with Sweet Chilli Relish

Paul Bloxham serves this luxurious fish with an appetising relish that's a piquant combination of hot, sweet and sour flavours
By Paul Bloxham
Smoked Salmon with Sweet Chilli Relish
  • Rating:
  • Serves: 4
  • Prep Time: 15 minutes
  • Effort: easy


  • 500 g smoked salmon, thinly sliced

For the sweet chilli relish

  • 50 ml mirin, (Japanese rice vinegar)
  • 1 tbsp fish sauce
  • 30 ml hot water
  • 2 tbsp sugar
  • 1 lime, juice only
  • 1 tsp finely chopped garlic
  • 1 tsp red chilli paste, such as Sambal Olek


1. To make the sweet chilli relish: in a blender or food processor, purée the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chilli paste until combined.

2. Pour into a small bowl and serve with the smoked salmon.

Wine recommendation: Roederer Quartet Brut NV, California.
This recipe appeared on Great Food Live on 9/11/06.

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