Alan Coxon's Salmon Serviche with crisp fresh 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 Radish sprouts
- 50g Snowpea shoots
- 80g Mung bean sprouts
- 80g Sunflower sprouts
- 1 red or green chili, deseeded and finely sliced
- Handful of fresh coriander
- Salt and freshly ground black pepper
Method
- 55g (or ½ pack ) of Alfalfa &Leek sprouts
- 55g (or 2/3 pack) Snow pea shoots
- 55g (or ½ pack) of Radish Sprouts
- 60 ml Alan Coxon`s Historic Roman Vinaigre
- 20 ml virgin Olive oil
Method
- 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 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 www.alancoxon.com
Related Products:
Mung Seeds, Snow pea Seeds, Black Sunflower seeds
China Rose Radish seeds, Sango Radish Seeds
Fresh Snow Pea Tray,Snow Pea punnet, China Rose Radish punnet
Fresh Sunflower Tray, Sunflower punnet
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Related Products
- China Rose Radish Organic Seeds
Starting at £1.46
- Snow Pea Organic seeds
Starting at £5.95
- Black Sunflower Organic Seeds
Starting at £1.50
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