Prep time: 40 mins

Cooking time:  60 mins

Serving: 4 people

 
 

*Modify for Lactose Free

To ensure 100% lactose free, omit the goats cheese or swap for a lactose free alternative.

You will need

  • 500g Salmon Fillet, skin on 
  • 210ml Melrose Apple Cider Vinegar with Honey
  • 250ml rice vinegar 
  • 100ml of Mirin 
  • 2tsp of yellow mustard seeds
  • 2tsp of black peppercorns 
  • 2tsp of Coles Coriander Seeds
  • 2tsp of Coles Fennel Seeds
  • 100g of Pepitas 
  • 100g sunflower seeds 
  • 60g Melrose Flax Seeds 
  • 80g sesame seeds
  • 2tbsp of psyllium husk
  • 2tbsp of poppy-seeds
 

 

  • 500ml of water
  • 1 jar of Melrose Green Olives, drained 
  • 1/2 lemon (zest only)
  • 1/2 orange (zest only)
  • 3 cloves of garlic (roughly chopped)
  • 1tsp of toasted cumin seeds, crushed 
  • 100ml Melrose Extra Virgin Olive Oil (plus extra to drizzle)
  • 1 handful of parsley
  • 1 handful of dill 
  • 1 handful of chives 
  • 1 serve of goats cheese

Step 1

For pickled salmon, combine vinegars, mirin and seeds in a jug and leave to sit until sugar has dissolved, stirring occasionally. Cut salmon into chunks and place in a 1L sealable glass jar. Pour over pickling liquid and leave to sit for a minimum of 15-20 minutes. For seed crackers, preheat oven to 160°C. Grease and baking paper line a flat oven tray.

 

Step 2

Combine all ingredients in a bowl (100g pepitas, 100g sunflower seeds, 60g Melrose Flax Seeds, 80g sesame seeds, 2 tablespoons Psyllium Husk, 2 tbsp poppyseeds, 500ml water & 1 teaspoon sea salt) & let stand for 10 minutes or until water has been completely absorbed and the mixture is thick and pliable.

 

Step 3

Spread mixture as thinly as possible over the prepared baking tray ensuring there are no holes or gaps. Bake for 1 hour turning the tray after 30 minutes if required to ensure even cooking. Remove from oven and allow to cool for 20 minutes before snapping into crackers. Store in an airtight container for up to 2 weeks. For warm olives, place all ingredients in a medium saucepan and bring to a simmer. Remove from heat and allow to rest until warm.

 

Step 4

For fennel salad, combine cumin seeds, 100ml olive oil, 60ml vinegar and 50ml honey in a jar, fit with a sealable lid and shake to combine. Thinly slice fennel and place in a bowl, immediately drizzle with dressing and toss to combine and stop the fennel from browning. When ready to serve toss through herbs.

 

Step 5

To serve platter, place spoonful’s of pickled salmon in a small bowl, arrange crackers around bowls of warm olives and finish with fennel salad and goats cheese.