• 25 minsCooks in 25 mins
  • Serves 10Serves 10


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.


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