Cure your cravings with this light and zingy dish – perfect for weekend brunches and light lunches. Served alongside the mango, red onion and watercress salad, this beautifully fresh dish will tantalise the tastebuds no matter what time of the year. Sweet, tangy and satisfying – what more could you want?


  • 200g smoked salmon
  • ½ ripe mango
  • ¼ thinly sliced red onion
  • 2 plum tomatoes, peeled and deseeded
  • 1 Tsp. chopped coriander
  • 2 Tbsp. olive oil
  • Zest and juice of ½ lime
  • 10g rocket
  • 10g watercress
  • ½ red chilli, thinly sliced
  • Salt and pepper
  • Lime wedges to garnish

Serves 2


First, prepare the mango salad: peel and slice the mango, slice the quartered tomatoes and mix
together with the chilli, lime zest and juice, coriander, red onion and olive oil. Season with a little salt and pepper then allow to sit at room temperature for an hour. This will
allow the flavours to develop.

While the mango salad is sitting, thinly slice the smoked salmon then dress the salad leaves with a little olive oil. Add the sliced salmon, the leaves and the mango salad to your serving plate then finish with a wedge of lime

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