Raw salmon salad

Vanessa Lewis

Ingredients

250 g	Salmon, raw, sliced thinly like sashimi (Main)
4	Radish, thinly sliced
½	Fennel bulbs, thinly sliced
½	Red chillies, thinly sliced
½ cup	Coriander leaves
⅓ cup	Coconut cream
2	Lime, zest and juice
1 Tbsp	Flour
4 Tbsp	Sauerkraut
1 Tbsp	Extra virgin olive oil

Directions

1. In a bowl combine the salmon, radish, fennel, chilli and coriander.
2. Mix together the coconut cream, lime juice and zest. Season with salt and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Place the flour on a plate; toss the sauerkraut in the flour.
5. Heat the oil in a frypan, add the sauerkraut and fry till crispy.
6. Transfer the salad to a serving platter, top with the crispy sauerkraut and serve with extra lime wedges.

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