Curried Salmon with Poppadoms
Submitted by corey38
Flaked salmon mixed with red curry paste, mayo, yogurt, avocado, apple, and lime juice, piled onto crispy fried poppadoms. A British-Indian starter that’s cool, crunchy, and ready in 30 minutes.
YIELD
6 servingsPREP
5 minCOOK
25 minREADY
30 minPart salad, part appetizer, fully brilliant. This is the kind of starter that looks like it came from a gastropub but takes half an hour and practically no cooking.
Canned salmon gets flaked and folded into a creamy, tangy mix of mayonnaise, yogurt, red curry paste, lime juice, diced avocado, apple, and dill pickles. The flavors are all over the map in the best possible way: spicy, creamy, tart, crunchy.
Pile it onto freshly fried poppadoms that are still warm and crisp. The contrast between the cool, saucy salmon and the shatteringly crisp bread is what makes this dish sing.
Kitchen Tips
- Fry the poppadoms over medium heat and don’t rush them. Too much heat and they curl unevenly and burn at the edges.
- Dice the avocado and apple just before mixing to prevent browning. The lime juice helps, but freshness matters.
- Use a good-quality red curry paste. It brings heat and depth that curry powder alone can’t match here.
- Assemble right before serving. The poppadoms go soggy fast once the salmon mixture sits on them.
Ingredients
Directions
Drain the can of salmon and flake the fish.
Set aside.
Mix together the mayonnaise, yogurt, lime juice, curry paste, dill cucumber, avocado and apple.
Season lightly and stir in the salmon flakes.
Heat the oil in a frying pan and fry each poppadom, not too rapidly or they will lose their shape and curl up unevenly.
Cook until they are crisp and the edges have curled up.
Pile equal amounts of the salmon curry onto each poppadom and serve on individual plates, garnished with a little salad and lime slices.
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