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