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2 x 200g packs smoked salmon

½ cucumber, deseeded and diced

Handful lettuce and coriander leaves

For the dressing

2 tbsp caster sugar

1 red chili, deseeded and finely chopped

zest 2 limes

4 tbsp lime juice

1 tbsp sesame oil

2 tbsp gluten free soy sauce



Mix the ingredients for the dressing. It will keep in the fridge overnight, although the flavours will get hotter as the chilli sits in the liquid.

To serve, arrange the salmon on plates – it works out at about 3 slices per person. Mix the, lettuce, cucumber and coriander, then pile or scatter on top. Spoon over a little of the dressing and serve.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Smoked salmon with Asian dressing