Serves 10
1.3kg salmon fillet
Salt and pepper, to taste
Caremelised Port Wine Raisins
240g California golden raisins
4 teaspoon olive oil
50g butter
50g sugar
30ml port wine
Salt, to taste
Tomato Salsa
300g Roma tomatoes, seeded and finely diced
2 garlic cloves, finely chopped
3 basil leaves, sliced
4 teaspoon olive oil
Salt and pepper, to taste
Olive Dressing
100g stuffed green olives
100g pitted black olives
170g (each) yellow, red and green bell peppers
150g brown onion
3 garlic cloves, peeled
4 teaspoon olive oil
1 lemon, for juice
Garnish
Fresh chervil
For the Salmon:
Slice the salmon fillet straight down the middle towards the tail. Place the two strips of salmon together head to tail on a plastic wrap and roll into a long tube. Poach the salmon in boiling water for 8 to 10 minutes, drain well and set aside to rest for about 30 minutes, then refrigerate until serving.
For the Caramelised Port Wine Raisins:
Sauté the California golden raisins in olive oil in a small saucepan over medium heat until they start to colour. Then add the butter and sugar and stir until they are fully incorporated. Pour in the port wine and simmer for 6 to 8 minutes. Season to taste with salt and remove from heat.
For the Tomato Salsa:
Mix all the ingredients together and season to taste with salt and pepper.
For the Olive Dressing:
Mix all the ingredients together and season to taste with lemon juice.
Presentation
* Place the caremelised port wine raisins in the centre of each plate.
* Unwrap and slice the salmon into equal portions. Top the raisins with one portion of salmon and add the tomato salsa and olive dressing. Garnish with fresh chervil.