Seafood recipes
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Smoked salmon crudo
4
Easy
30 minutes
Ingredients
-
For the tiger’s milk dressing:
- 4 limes, juiced, plus extra for serving
- 2 T fish sauce
- 1 T sugar
- 2 T Woolworths Asian Everything soya sauce
- 1 clove garlic, finely grated
- 1 x 5 cm piece ginger, finely grated
- 1 red chilli, finely chopped
- ¾ cup coconut milk
- 2 x 250 g packs Woolworths lightly smoked Norwegian salmon
- 1 pineapple, cut into chunks
- 2 avocados, peeled and cubed
- 1 green jalapeño, thinly sliced into rings
- 10 g coriander, roughly chopped
- 2 T Woolworths chilli crisp
- lime wedges, for serving
Method
1. To make the dressing, combine all the ingredients in a bowl and whisk until the sugar has dissolved. Adjust the flavour using lime juice, sugar or soya sauce according to your preference. Cover with a lid and chill until ready to serve.
2. Remove the salmon from its packaging and pat dry with kitchen paper. Using a sharp knife, make a small incision between the skin and flesh of the salmon, just enough to be able to grip the skin. With the knife still between the skin and flesh, begin wiggling the skin and slowly pulling it back as the knife separates the flesh from the skin. To add extra grip while holding the skin, dip your fingers in salt – the crystals will help you hold onto the skin. Cut the salmon into large chunks, then chill.
3. Divide the pineapple and avocado between serving bowls and top with the salmon. Drizzle over the dressing, serving any extra on the side. Add the jalapeños, coriander and chilli crisp and serve with lime wedges.
Cook's note: To make this dish more substantial, serve with Woolies’ readymade coconut jasmine rice.
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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Tiffany Kate-Lyn Matthews