Recipe
Smoked Salmon Carpaccio with Shaved Fennel
Here's a recipe worth adding to your repertoire, a beautiful Smoked Salmon Carpaccio with Shaved Fennel, Orange and Capers that'll be a hit at every gathering you attend or dinner party you host.
10 mins
4-6 people
Ingredients
TO PLATE
2 x 180g packs Sanford and Sons Manuka Cold Smoked King Salmon
1 fennel bulb, thinly sliced, fronds reserved
1 orange, peeled and thinly sliced
2 tablespoons each toasted pine nuts and capers, well drained
DRESSING
4 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons orange juice
2 cloves garlic, crushed
1 tablespoon wholegrain mustard
sea salt and ground pepper
Method
DRESSING
Whisk all the ingredients together and season with salt and pepper.
TO SERVE
Arrange the salmon, fennel and orange on a large serving platter. Spoon over the dressing and top with the pine nuts, capers and a few fennel fronds.
CHEF'S TIP
You can also dry roast the capers for 4-5 minutes in the oven at 200°C for added texture. Plus, they are delicious.
