Mexican style salmon platter

METHOD

Step 1

Heat a grill plate over a medium heat.

Step 2

To make citrus dressing, combine all ingredients in a small bowl, whisk to combine. Season with a little sea-salt.

Step 3

Put diced mango and chilli into a small serving bowl. 

Step 4

Put the diced avocado, lime juice, red onion and diced cucumber into a serving bowl; season and gently toss to combine.

Step 5

Put the black beans into a serving bowl with olive oil and chopped herbs; season and gently toss to combine.

Step 6

Grill the jalapenos and pita bread until lightly charred.

Step 7

Arrange the salmon and hot smoked salmon on a platter. Spoon the citrus dressing over the hot smoked salmon. Add the salsa in their serving bowls, the lettuce, charred jalapenos and pitta bread, lime wedges and your favourite hot sauce.

300g Tassal Hot smoked salmon 

250g Tassal Smoked salmon 

INGREDIENTS:

Citrus zest dressing 

1 tablespoon finely sliced orange zest 

1 tablespoon orange juice 

1 teaspoon lime juice 

¼ teaspoon ground white pepper 

 Platter

1 large mango, flesh diced 

1 long red chilli, seeded and sliced finely 

2 avocadoes, flesh diced 

1 lime, juiced 

¼ red onion, sliced finely 

1 small Lebanese cucumber, diced 

400g can black beans, drained and rinsed 

1 tablespoon extra virgin olive oil 

1 tablespoon finely chopped coriander 

1 teaspoon finely chopped mint 

1 baby gem lettuce, leaves separated and washed 

6 jalapeños  

3 small pita bread 

Lime wedges, to serve