Fabulously fresh, this recipe is both impressive and delicious. Julie's combination of Pons capers, Forvm Chardonnay vinegar, Sabato preserved lemons and Sabarot pepper drops provide a well balanced palate of zest, acidity and sweetness to the fresh salmon. 

Serves 4-6

350g Akaroa fresh skinless, boneless salmon fillet
2 Tbsp extra virgin olive oil (EVO)
3 Tbsp Pons capers, drained and dried on a paper towel
Sal de Añana salt flakes
3 Tbsp Forvm Chardonnay vinegar
3-4 Tbsp Pons wild fennel infused extra virgin olive oil
¼ Sabato Julie Le Clerc preserved lemon, rind finely chopped
3 Tbsp Sabarot red pepper drops
Fresh dill
Lemon wedges, to serve

Using a sharp knife, slice the fish against the grain. Arrange the slices on a serving platter. Cover and refrigerate for 30-60 minutes.

Heat EVO in a small fry pan over medium-high heat. Carefully add the capers (they will spatter). Fry for 30-60 seconds, swirling the pan gently to move the capers around, until they are golden brown. Using a slotted spoon, transfer the capers to a paper towel–lined plate.

Season the salmon with salt then drizzle with vinegar and fennel oil. Scatter with preserved lemon, pepper drops and fried capers. Garnish with dill. Serve with lemon wedges on the side, to squeeze over.

Recipe by Julie Le Clerc



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