Cold Smoked Salmon Sashimi with Red Grapes

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PREP TIME 10 minutes
COOK TIME 5 minutes
SERVES 1

INGREDIENTS

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 ½ lime, juiced
2 tbsp Meander Valley créme fraiche

METHOD

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 créme fraiche, remaining lime juice, pinch of salt and stir to combine.

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

Season 2, Fish, Salmon, Seafood, StartersSimon Hamiltonseason 2, huon, pukara, meander valley, tas food co, tasmanian food co, cold smoked salmon sashimi, sashimi, salmon