Salmon Tartar with ZESPRI® GOLD Kiwifruit and Ginger Salsa on Crostini
Serves: 4
Ingredients
- 2 ZESPRI® GOLD Kiwifruit, peeled and cut into 5mm (¼in) dice
- ½ teaspoon finely juillened root ginger
- 2 spring onions (green / scallions), finely sliced
- Juice of ½ lemon
- A little salt
- 200 g (7 oz) organic salmon, skin and bones removed, cut into 5mm (¼ in) dice
- 1 tablespoon extra virgin olive oil
- 8 thin slices of bread – ciabatta or baguette are good
Directions
1. Mix the ZESPRI® GOLD Kiwifruit, ginger, the two spring onions, the lemon juice and two pinches of salt together. Stand for 10 minutes
2. Combine the salmon, half the olive oil and the remaining spring onion. Stand for 20 minutes
3. Pre-heat the oven to 160°C (325°F). Brush the bread with the remaining oil and bake on a tray until golden and crisp, about 12 – 15 minutes. Leave to cool before using
4. To assemble, place a spoonful of the salmon on each crouton, then spoon some of the salsa on top
5. These need to be assembled just before you eat them so as to savour the freshness and subtlety of the ZESPRI® GOLD Kiwifruit