Smoked salmon crudo with lemon and basil granita

Indulge your guests with our smoked salmon crudo with lemon & basil granita. A simple yet excellent starter, it’s light and refreshing.

4

15m

Note: + cooling & 3 hours freezing time

5m

Ingredients

  • 1 tsp finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 1 tbs caster sugar
  • 1/2 cup basil leaves
  • 250g pkt Coles Thinly Sliced Smoked Salmon
  • 2 tbs extra virgin olive oil
  • 300g mixed tomatoes, halved
  • 1/2 cup (60g) pomegranate seeds
  • 1 shallot, finely chopped

Method

STEP 1 

Combine the lemon rind, lemon juice, sugar and 3/4 cup (185ml) water in a medium saucepan over medium-low heat. Cook, stirring, for 2 mins or until sugar dissolves. Set aside to cool.

STEP 2 

Transfer to a blender with the basil and blend until smooth. Transfer to a shallow metal container and place in the freezer for 1 hour or until the mixture is icy. Use a fork to stir and scrape edges to break up any large ice crystals. Freeze, stirring and scraping with a fork every 30 mins, for a further 2 hours or until the mixture resembles flaky crystals. Transfer to an airtight container and return to the freezer.

STEP 3

Arrange the salmon on a serving platter and drizzle with oil. Top with tomato, pomegranate and shallot. Sprinkle with granita to serve.

Serve with sliced Coles Bakery Sourdough Baguette* and basil leaves

*Selected stores only.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free

Nutrition Information

Per Serve

Energy: 1039kJ/249 Cals (12%)

Protein: 16g (32%)

Fat: 16g (23%)

Sat fat: 3g (13%)

Carb: 9g (3%)

Sugar: 9g (10%)

Fibre: 3g (10%)

Sodium: 640mg (32%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.