Alan Coxon's Salmon Serviche with crisp fresh sprouts.

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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