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Home / Eat Well / Recipes
15 min
for
8
people
By
Annabel Langbein
Cook, food writer, publisher and columnist for Canvas
VIEW PROFILE
This is a light pretty starter, perfect for a modern Christmas, or other special-occasion, menu. Accompany with crusty bread, crostini or gluten-free crispbreads. The key is to use very fresh fish, tuna or kingfish instead of salmon if you prefer.
Ingredients
| 400 g | Boneless salmon fillets, skinless (Main) |
| 1 Tbsp | Preserved lemon, very finely chopped, or finely grated zest of 1 lemon (Main) |
| 1 small | Finely chopped spring onion |
| 2 Tbsp | Finely chopped flat-leaf parsley |
| 1 Tbsp | Chopped capers, you want them very finely chopped |
| 2 Tbsp | Extra virgin olive oil |
To serve
| 16 | Baby cos lettuce leaves (Main) |
| 2 Tbsp | Salmon roe, to garnish, optional |
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Directions
- Use a very sharp knife to finely dice the salmon.
- Place in a bowl with the lemon, spring onion, capers, parsley and olive oil, salt and pepper. Toss to combine, cover and chill until ready to serve. It will keep for at least 12 hours.
- To serve, divide baby cos leaves between 8 serving plates then top with salmon and garnish with salmon roe, if using. Finish with a drizzle of olive oil around the plates.
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