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Salmon wrapped grissini with pea margarita

Cooking time: 20

Cooking method: Raw


Salmon grissini

  • 200g NZ King salmon, cold smoked
  • 20 grissini sticks


  • 10ml lime juice
  • 200g baby peas (frozen)
  • Salt to taste
  • 20ml tequila (optional)
  • 20ml triple sec (optional)

Cooking instructions

For the margarita
In a stand up blender, add the peas, lime juice and optional alcohol. Puree on high speed until smooth, then salt to taste.

For the salmon grissini
Wrap 20g of smoked salmon around the top half of each grissini stick.

To serve
Pour 10ml of pea margarita into 20 shot glasses or mini margarita glasses, rim with salt if you wish for extra effect and flavour. Add the grissini sticks and enjoy.

Image and recipe courtesy Nurtured Seafood