Serves 4

Pickled vegetables:
250ml Forvm Chardonnay vinegar
200g caster sugar
1 tsp salt
1 carrot, peeled
2 Lebanese cucumbers, deseeded
1 celery stalk
½ lemon, thinly sliced

Combine the vinegar, sugar and salt in a saucepan, bring to the boil stirring until the sugar dissolves. Leave to cool.

Cut the vegetables into thin batons and place in a bowl with the lemon slices. Pour over the pickling liquid and refrigerate for 4 hours.

2 Akaroa salmon fillets (approx 150g each)
½ cup Sabato Saigon sauce

Place the salmon in a bowl, pour over the sauce and leave to marinate for 30 minutes.

On a medium-high heat, chargrill the salmon flesh side down for 2 minutes, then skin side down for 6 minutes. Remove from the heat before flaking the salmon flesh.

3 cloves garlic, peeled and thinly sliced
Extra virgin olive oil (EVO)
½ bag rocket or salad leaves
½ cup coriander leaves
½ cup mint leaves, torn
1 Tbsp Sabato Saigon sauce
1 Tbsp roasted peanuts, roughly chopped
1 chilli, sliced

In a small pan, fry the garlic until fragrant but not coloured. Set aside.

Assemble the rocket, herbs, pickled vegetables and salmon on a platter. Spoon over the extra tablespoon of Saigon sauce. Garnish with the peanuts, chilli and fried garlic.



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