Huon Cold Smoked Salmon Sashimi with Red Grapes

Fresh. Sweet. Smooth. No other words needed.

Recipes by Ben Milbourne for The Food Lab: www.foodlabonline.com.au

1

In a small bowl combine mirin, soy, olive oil, juice of 1 lime, wakame flakes and stir.
2

In a separate bowl add creme fraiche, remaining lime juice, pinch of salt and stir to combine.
3

To serve, smear creme fraiche mix onto a plate and layer with grape slices. Place salmon sliced over the grapes and finish with a drizzle of dressing over the dish.