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Herbed Salmon Carpaccio with Pernod Vinaigrette
This recipe was kindly donated by Church Road Winery Restaurant.
Herbed Salmon Carpaccio with Pernod VinaigretteIngredients:600g Fresh Aoraki Salmon 1 Cup Chopped Herbs (chevril, parsley, fennel) Zest from 1 Lemon chopped Method: Chop herbs and lemon zest and mix Scatter herbs over a piece of cling film big enough to cover the salmon. Roll the salmon in the herbs to cover and wrap with cling film then in tin foil and tie together. Put into freezer overnight Pernod Vinaigrette: 4 Tbspn Canola Oil 1 Tbspn White Wine Vinegar 2 Tbspn Pernod or Ricard Pinch of Salt & Sugar To prepare vinaigrette, combine all ingredients To Assemble: Slice salmon as thinly as possible using either a knife or slicer Brush vinaigrette on a plate and lay the salmon neatly on the plate and sprinkle with sea salt. Garnish with Salad or Micro-herbes and serve with fresh crusty bread. Makes four portions. |
Church Road Winery Restaurant
Church Road Winery restaurant serves some of the best wine and food in Hawke's Bay - and we're not the only ones saying so! Diners can enjoy lunch indoors in the Tiffen Room or alfresco in the winery garden. We also put on free outdoor entertainment every weekend over summer, weather permitting. The restaurant is open from 11.30am daily. It's best to book beforehand. Call us on (06) 845 9140 or email us at info@churchroad.co.nz. www.churchroad.co.nz/2/restaurant |
All Salmon products, Fillet PORTIONS, Bone Out
Fresh, hand cut, bone out fillet portions.
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Fresh, hand cut, bone out fillet portions.
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