This dish can be served as an entree with crisp lettuce, rocket or any salad green, or as a barbecue salad. Or cut the salmon more finely and serve on Chinese spoons as finger food.
400g salmon fillet, skinless and pin bones removed, cut into 1cm dice
1 tbsp capers
1 tbsp raisins or currants
1 tbsp pickled ginger, shredded, with a little juice
Zest, segments and juice of 1 orange, 1 lime and 1 lemon
¼ cup blanched almonds, roasted
¼ cup pine nuts, roasted
3 tbsp roughly chopped Italian parsley, coriander and basil
Flaky sea salt and freshly ground black pepper
Micro or baby basil, coriander or Italian parsley, to garnish
Extra virgin olive oil, to serve
1 In a bowl, gently mix together all the ingredients except the herbs, salt and pepper and garnishes. You can serve immediately or refrigerate for a maximum of four hours, gently stirring every hour.
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2 When ready to serve, add the chopped herbs. Season with salt and pepper, as desired. Mix gently, top with micro herbs, drizzle with olive oil and serve.