- 500g Huon Salmon (skin off)
- 3 Granny Smith Apples
- 1 Large red onion
- 2 Lemons, zest
- 2 Limes, zest
- 2 Oranges, zest
- 1 chives, bunch
- Pinch Sea Salt
- Pinch Cracked pepper
- 1 Cup Watercress
- 1 bunch Micro herbs
- 1 tbsp Canola Oil
- 2 Avocados
Using a sharp knife gently dice the salmon. This is very important as you do not want to crush the flesh, you will end up with a fish paste.
Once the salmon has been diced add finely diced red onion, half a bunch of finely chopped chives, zest of the limes, oranges and lemons. Finely drizzle with half of the lemon oil and season to taste with sea salt and ground white pepper. Cover and refrigerate.
Core the apples with an apple corer.
Carefully slice the apple into very thin rings using a sharp knife.
Dice two avocados.
Place the apple rings into water with the juiced lemons' this will stop the apple turning brown while you construct the stack
You will need either a ramekin, PVC pipe or cookie cutter to assemble the stack.
Place the cookie cutter onto your selected plate then simply place a disc of apple, followed by the diced salmon, avocado then apple. Repeat these steps until you have 4-5 layers. Carefully remove the cutter and finish with micro herbs, chopped chives and baby beetroot leaves. Serve with a drizzle of canola oil, cracked black pepper and crusty bread or crackers