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Christchurch: 1 – 3 May 2015
Auckland: 30 July – 2 August 2015
Wellington: 4 - 6 September 2015

Salmon Carpaccio with Mojito Sauce 

CATEGORIES: Seafood, Lunch, Salad, Dinner

Ingredients

  • 500g very fresh skinned, boned salmon fillet
  • 3 spring onions, chopped
  • 3/4 cup coriander stalks and leaves, plus extra sprigs for serving
  • 100ml orange juice
  • 50ml lime juice
  • 1 Tbsp toasted cumin seeds, ground
  • large pinch chilli flakes
  • 1 1/2 Tbsp honey
  • 3 Tbsp white rum
  • salt and freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled, seeded,
    flesh diced 2cm

 

 

Method

Serves 6

Slice salmon on the diagonal into very thin slices and arrange in one layer on a large white platter. Reserve.

Put spring onions, coriander, juices, cumin seeds, chilli flakes, honey and rum into a blender and blend until smooth. Taste and season. This is the mojito sauce. Drizzle sauce over salmon.

Sprinkle tomatoes and cucumber and coriander sprigs on top of salmon.


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