Ingredients
Lemon mayonnaise
- 250g plain mayonnaise
- 1 lemon, juiced and ½ finely zested
- salt to taste
- freshly ground black pepper to taste
Tomato tabasco sorbet
- 6-8 medium tomatoes (very ripe), peeled and seeded
- 170ml tomato juice
- 1tsp sugar
- 1tbsp lemon juice
- 1tbsp red wine vinegar
- 4-6 drops tabasco sauce
- flaky sea salt
- freshly ground pepper to taste
To serve
- 400g NZ king salmon fillet (skin removed), steamed lightly till cooked then chill
- 160g iceberg lettuce, shredded
- 4 eggs (hard boiled, shell removed), cut each into ½s
- 24 capers
- 1 each lemon, cut into ½ wedges
Cooking instructions
Lemon mayonnaise
- Combine ingredients and mix well. Store in a sealed container and put in the refrigerator to allow flavours to infuse.
Tomato tabasco sorbet
- Puree tomatoes in a blender or food processor. Add the rest of the ingredients and blend until smooth. Strain through a fine mesh sieve, before putting into an ice-cream machine.
- Freeze according to machine instructions and store in the freezer until ready to use.
To serve
- Using a fork, flake the salmon into chunky pieces.
- In a bowl, gently combine the lemon mayonnaise with the flaked steamed salmon.
- Equally portion the shredded lettuce and egg between four cocktail glasses. Add the dressed salmon and top with a scoop of tomato sorbet.
- Garnish with 6 capers each & a lemon wedge.
This recipe serves 4 people.
Notes: This dish works well with or without the sorbet. If you don't have an ice-cream machine the sorbet mixture can be poured into a shallow tray & frozen. Before it is completely frozen solid use a fork and scrape the mixture to produce what the Italians call "granita".
Image and recipe courtesy Nurtured Seafood
