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Salmon Crudo with Beetroot Salsa and Wasabi Mayonnaise

Salmon Crudo with Beetroot Salsa and Wasabi Mayonnaise

© Recipe courtesy of Julie Le Clerc

SALMON CRUDO WITH BEETROOT SALSA AND WASABI MAYONNAISE

Serves 8

600 g fresh Akaroa boneless salmon fillet
3 Tbsp extra virgin olive oil (EVO)
¼ cup Sabato Julie Le Clerc beetroot salsa
3 Tbsp Sabato wasabi mayonnaise
¼ cup Sabato semi-dried cherry tomatoes
1/3 cup Torres pistachio nuts, shelled
Microgreens, to garnish 

Slice salmon very thinly, on an angle, against the grain. Arrange salmon in a single layer onto a serving platter. Drizzle with oil to lightly coat. Randomly place teaspoons of beetroot salsa onto the salmon. Then randomly place small dollops of wasabi mayonnaise onto the salmon. Scatter with cherry tomatoes and pistachios. Garnish with microgreens and serve immediately.

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