Regal Salmon has produced a festive cranberry salmon fillet in time for Christmas - and it will continue to be available in good supermarkets until April next year.
Tartare
500g fresh Regal king salmon, skinned and diced
50g small capers, diced
50g cucumber, diced
1 Tbsp chopped fresh dill, or to taste
2 spring onions, diced
Hazelnut vinaigrette
150ml peanut oil
150ml hazelnut oil
40ml sherry vinegar or red wine vinegar
Juice of one lemon
Half clove garlic, crushed
Pinch of sea salt
½ tsp sugar
100g diced feta (cow's milk feta is more subtle and may be preferred)
To serve
Rice papers
1 small red capsicum, sliced 4mm crosswise to make circles
1 small green capsicum, sliced 4mm crosswise to make circles
Basil pesto
Sundried tomato pesto
Fresh dill leaves
Method
Combine all ingredients for salmon tartare in a non-metallic bowl.
To make the vinaigrette, mix all of the ingredients except for the diced feta and shake or whisk to combine. Add enough vinaigrette to the tartare to moisten thoroughly but not so much that it overwhelms the flavours. Set aside in cool place for 30 minutes. Just before serving, mix through diced feta.
To serve
Place one circle of green capsicum on top of one circle of red capsicum on a serving plate. Place one rice paper sheet into a bowl of water until soft, remove from water. Sit rice paper inside the capsicum and fill with salmon tartare mixture. Fold rice paper over top and adjust capsicum pieces attractively.
Repeat. Drizzle basil pesto and sundried tomato pesto around the outside of the plate to continue the red and green Christmas theme. Add a dill leaf on top.
