Indulge your guests with our smoked salmon crudo with lemon & basil granita. A simple yet excellent starter, it’s light and refreshing.
- Serves4
- Cook time5 minutes
- Prep time15 minutes, + cooling & 3 hours freezing time
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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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Smoked salmon crudo with lemon and basil granita
- Serves4
- Cook time5 minutes
- Prep time15 minutes, + cooling & 3 hours freezing time
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
Description
Indulge your guests with our smoked salmon crudo with lemon & basil granita. A simple yet excellent starter, it’s light and refreshing.
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.