Salmon Crudo Over Pomegranate & Rose
Ingredients
Servings
- 250 g sushi-grade salmon, sliced
- Few cubes of ice
- 1 fresh pomegranate (seeded)
- 3 tbsp rosewater
- Extra virgin olive oil
- 480 ml of water
- Zest of 1 lemon
- Flaky salt
- Sumac
To finish
- Salmon roe
- Small whole mint leaves, washed
- Zest from one lemon
- Sumac
- Rose petals
Instructions
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In a bowl, place the pomegranate seeds, rosewater, ice, water and rose water.
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Slice the salmon thinly and keep refrigerated until ready to plate.
Plating
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Cover the entire plate with the pomegranate seeds so none of the plate is visible.
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Arrange the salmon slices over it. Top each slice with salmon roe.
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Drizzle the olive oil and generously sprinkle flaky salt. Finish with mint leaves, sumac and rose petals. Serve & enjoy ☺️
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Notes
Committed to this collection by the hand of Hunter.
