Salad of nature-smoked salmon chunks, salmon roe, pineapple and nuts
Passion fruit and mango vinaigrette
400 g nature-smoked or sesame-crusted salmon loin chunks
1 jar salmon roe
200 g pineapple chunks
1 small grapefruit
4 macadamia nuts
Zest of 1 lemon
1 tablespoon mango pulp
1 tablespoon passion fruit pulp
1 tablespoon brown sugar
1 tablespoon lemon juice
3 tablespoons mild olive oil
1. Cut the pineapple into small chunks.
2. Cut the grapefruit into wedges. Set aside.
For the vinaigrette:
1. Combine the fruit pulp, sugar and lemon juice and blend until smooth. Add the olive oil little by little and keep blender going until the mixture emulsifies.
2. In a bowl, combine the sprouts, salmon, pineapple, grapefruit and macadamia nuts and dress with the vinaigrette to taste. Serve garnished with croutons, grated citrus zest, salmon roe and sprouts.