Smoked Salmon with Bean and Mango Salsa
Smoked Salmon with Bean and Mango Salsa
A no-cook restaurant plate: smoked salmon slices topped with a bright salsa of kidney beans, mango, capers, shallots and chives in red wine vinaigrette.
Prep: 20 minutes · Cook: 0 minutes
What Is Smoked Salmon with Bean and Mango Salsa?
An elegant no-cook starter pairing silky smoked salmon with a chunky salsa of red kidney beans, sweet mango, capers, shallots and chives, brought together by a simple red wine vinaigrette.
Why Make Smoked Salmon with Bean and Mango Salsa?
- Restaurant plating with zero cooking
- Sweet mango against briny capers and salmon
- Beans make a starter that actually satisfies
- Twenty minutes including the chopping
- The vinaigrette keeps for weeks
Unico Products Used in This Recipe
Ingredients
- 8 slices smoked salmon
- 2 tbsp capers (1/2 jar)
- 540 mL red kidney beans (canned, drained (1 can))
- 2 shallots (finely chopped)
- 2 mangoes (cut into small cubes (brunoise))
- 1 1/2 cups chives (chopped, 1/2 cup reserved for garnish)
- 1 cup red wine vinegar (for the vinaigrette)
- 1 cup olive oil (for the vinaigrette)
- sea salt and pepper (to taste)
Instructions
- In a mixing bowl, combine the beans, capers, shallots, mangoes and 1 cup of the chopped chives; set aside.
- In another bowl, whisk the red wine vinegar and olive oil together; season with sea salt and pepper.
- Just before serving, dress the bean mixture with vinaigrette to taste.
- Arrange the smoked salmon slices in the centre of four plates.
- Top attractively with the bean and mango mixture.
- Garnish with the reserved 1/2 cup of chives.
Cooking Tips
- Cube the mango small so every fork gets some
- Rinse the beans well for a clean-tasting salsa
- Dress lightly — the salmon brings its own richness
- Build each plate over the salmon so it peeks out
- Make the salsa an hour ahead; dress at the last minute
Frequently Asked Questions About Smoked Salmon with Bean and Mango Salsa
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1. Do I really need a cup each of oil and vinegar?
No — that's restaurant batch scale; whisk it up but dress the salsa to taste and refrigerate the rest.
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2. Can I make the salsa ahead?
Yes — combine everything but the vinaigrette up to a few hours ahead; dress just before serving.
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3. What can I substitute for mango?
Ripe peach or pineapple gives a similar sweet contrast.
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4. Is this a starter or a main?
A starter for four; doubled over greens it makes a light lunch.
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5. How long does it keep?
The dressed salsa keeps a day refrigerated; the salmon is best plated fresh.
Cooking Guides & Tips
Smoked Salmon with Bean and Mango Salsa Made Simple
Smoked Salmon with Bean and Mango Salsa is a chef's plate you can assemble before guests hang up their coats. Unico kidney beans, capers and red wine vinegar do the kitchen work.