Recipe

SMOKED SALMON WITH BROCCOLINI®, POMEGRANATE & BABY KALE SALAD.

4 as a starter
Serves
15 MINS
Prep Time
12 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 2 bunches Broccolini®
  • 80g marinated goats cheese
  • 8 thin slices sourdough
  • 1 tbs chopped chives
  • 240g smoked salmon
  • 60g baby kale or spinach
  • 1 pomegranate

chilli ginger dressing

  • 100ml extra virgin olive oil,
  • 2 tbs red wine vinegar,
  • 1/2 long red chilli, seeds in, finely chopped
  • 1cm piece ginger, peeled, grated
  • 2 tsp honey,
  1. For the chili ginger dressing, combine all ingredients in a bowl. Season and whisk to combine.
  2. Place a tray in the fridge to chill for 10 minutes. Blanch the Broccolini® in a saucepan of boiling salted water for 1-2 minutes until bright green and just tender. Drain quickly. Cut the Broccolini® in half lengthways. Arrange onto the cold tray in a single layer. Pour over the dressing and turn to coat. Set aside 15 minutes to marinate.
  3. Preheat oven to 180°C fan forced. Pour a little oil from the goats cheese into a bowl, use to brush over both sides of the bread. Place the bread on a tray and bake for 8-10 minutes until light golden. Combine the goats cheese and chives, spread over the sour dough.
  4. Arrange the salmon on a platter or individual plates. Top with Broccolini®, kale and pomegranate seeds. Spoon over the dressing (from the marinated Broccolini®). Season and serve with sour dough.
Tip: To remove seeds from the pomegranate, roll on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice.  Discard any white pith.