SMOKED SALMON AGRODOLCE

METHOD

Step 1

Place currants and vinegar in small pot. Bring to boil then remove from heat and set aside for 10 minutes. Drain. Reserve liquid.

Step 2

Place onion in bowl with salt, sugar and lemon juice. Set aside for 10 minutes. Drain. Reserve liquid.

Step 3

Mix drained reserved liquid from currants and onions with olive oil. Season with salt and pepper.

Step 4

Place salmon slices on serving platter.

Step 5

Scatter over currants, onion and pinenuts. Drizzle over dressing. Garnish with microherbs. Serve with lime wedges.

Ingredients:

1kg Tassal Superior Gold Chef’s Selection Smoked Salmon

20 lime wedges

Toasted pinenuts to garnish

Microherbs to garnish

Agrodolce dressing:

70g black currants

80ml red wine vinegar

2 red onions, finely sliced

2 tsp salt

2 tsp sugar

80ml lemon juice

120ml extra virgin olive oil

Sea salt and freshly ground black pepper to season