Skip to main content

NZ King Salmon Seafood Cocktail with Tomato Sorbet

Cooking time: 90

Cooking method: Raw


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

  1. Combine ingredients and mix well. Store in a sealed container and put in the refrigerator to allow flavours to infuse.

Tomato tabasco sorbet

  1. 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.
  2. Freeze according to machine instructions and store in the freezer until ready to use.

To serve

  1. Using a fork, flake the salmon into chunky pieces.
  2. In a bowl, gently combine the lemon mayonnaise with the flaked steamed salmon.
  3. Equally portion the shredded lettuce and egg between four cocktail glasses. Add the dressed salmon and top with a scoop of tomato sorbet.
  4. 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