- 500g Sashimi Grade Huon Salmon Side
- 1 Lemon - Zest + Juice
- 2 Tbsp Capers
- 2 Tbsp Chives - chopped
- 1/3 Cup Extra Virgin Olive oil
- Handful Rocket Leaves
- Rye Bread - to serve
In a small bowl, combine the lemon zest and juice, capers and olive oil. Whisk until well combined. Season with salt and pepper.
Thinly slice the salmon and arrange on a serving platter.
Drizzle with the lemon dressing, scatter with the rocket leaves and serve with rye bread.