Salmon tartare and marinated prawns with coppa

Salmon tartare and marinated prawns with coppa

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  • 4
  • Easy
  • Carb Conscious Dairy free Pescatarian
  • 15 minutes
  • De Wetshof Estate D’Honneur Chardonnay 2005


  • 300 g Norwegian salmon
  • 4 T soy sauce
  • 70 g ready-to-use, freshly crushed chilli, garlic and ginger
  • coriander, chopped
  • 1 T sesame oil
  • 300 g ready-to-eat cooked prawns
  • 2 T Willowbrook extra virgin olive oil
  • 70 g sliced coppa

Cooking Instructions

Toss the sliced salmon, soy, chilli, garlick, ginger, coriander and sesame oil together, then chill.

Toss the prawns, lemon juice and olive oil together, then chill.

To serve, spoon the salmon into cups and the prawns into tumblers. Top the prawns with a few slices of coppa.

Per serving: 4 011.5kJ, 54.2g protein, 67,5g fat, 16.7g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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