Alan Coxon's Salmon Serviche with crisp fresh Aconbury sprouts.

Ingredients - Serves 4

300g (10oz) fresh (sushi quality) salmon fillet.
6 tbsp Alan Coxon`s Ancient Greek Vinaigre, plus a little extra, for drizzling
Juice of 1 lime
6 spring onions, finely sliced
½ cucumber, deseeded and thinly sliced
50g Aconbury Radish sprouts
50g Aconbury Snowpea shoots
80g Aconbury Mung bean sprouts
80g Aconbury Sunflower sprouts
1 red or green chili, deseeded and finely sliced
Handful of fresh coriander
Salt and freshly ground black pepper 



Using a very sharp knife remove the skin from the salmon fillets (or ask your fishmonger to do it). Next, slice the salmon thinly and place it in a non-metallic bowl.
Spoon the Ancient Greek Vinaigre over the salmon and add the lime juice. Season with salt and pepper, then toss together. Cover and leave to marinate for 30 minutes.
Mix together the Aconbury sprouts and shoots with spring onions, cucumber, chili and coriander, then share between 4 serving plates with the drained marinated salmon. Drizzle a little extra Ancient Greek Vinaigre over each portion, then serve.


To purchase any of Alan's historic food or cook books visit his website