Ingredients
- Sugar 30g
- Salt 30g
- Freeze dried plum, ground 15g
- Pin boned salmon fillet 200g
Method
- Combine the sugar and salt with the dried plum and rub into the salmon fillet
- Cover in cling film and refrigerate overnight
- Next day gently remove the mix with a paper towel and slice fillet into three or four slices as required
- Arrange the salmon over the slaw, place a teaspoon of green olive paste alongside and spoon the vinaigrette over
- Garnish with pea shoots
Source : New Zealand Trade and Enterprise.
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