Huon Cold Smoked Salmon with Sashimi with Red Grapes


Prep time 10 minutes
Cook time 5 minutes

Serves 1



4-5 red grapes, thinly sliced
100g Huon Cold Smoked Salmon loin, thinly sliced
1 tbsp mirin sauce
1 tbsp soy sauce
1 tbsp Pukara olive oil
Pinch of wakame flakes
1 1/2 lime, juiced
2 tbsp Meander Valley creme fraiche



Step 1 In a small bowl combine mirin, soy, olive oil, juice of 1 lime, wakame flakes and stir.

Step 2 In a separate bowl add creme fraiche, remaining lime juice, pinch of salt and stir to combine.

To serve, smear creme fraiche mix onto a plate and layer with grape slices. Place salmon sliced over the grapes and finish with a drizzle of dressing over the dish.


SeafoodSimon Hamilton