Kohlrabi, potato and salmon ceviche
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- Abigail Donnelly
- 4
- Easy
- Dairy free Fat conscious Health conscious Pescatarian
- 30 minutes
- 10 minutes
- Cape Point Sauvignon Blanc 2012
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 4 kohlrabi
- 4 pink fir potatoes
- 250 g lightly smoked salmon
- Sea salt, to taste
- For the dressing, whisk
- 2 limes, juiced
- 1 red chilli, finely chopped
- 1 t brown sugar
- 2 t rice vinegar
- 1 t Thai fish sauce
Cooking Instructions
Using a mandolin or sharp knife, thinly slice the kohlrabi and potato, then chop the sliced potato into thin matchsticks.
Soak the potato in cold water for 30 minutes to remove some of the starch.
Bring a pot of salted water to the boil.
Working in batches, blanch the potato for 30 seconds in the boiling water. Remove using a slotted spoon and place in iced water.
Cube the salmon and place in a bowl with the potato and kohlrabi.
Pour over the dressing, place in a serving dish and season.
TASTE'S TAKE
Recently I was in awe of the incredible flavour of a raw potato and salmon dish I ate at Nobu. This is my version.
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