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Ingredients

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Poke Inspired Salmon Crostini

  • Smoked Salmon 300.0 g
  • Edamame 40.0 g
  • Avocado, diced 100.0 g
  • Quinoa 50.0 g
  • Water 100.0 ml
  • Shallots 40.0 g
  • Mango 40.0 g
  • Carrots 40.0 g
  • Salt 8.0 g
  • Pepper 8.0 g
  • Honey 15.0 ml
  • Lemon 15.0 ml
  • Hellmann's Smoked Chilli Dressing 80.0 ml
  • French Loaf, sliced 400.0 g
  • Olive Oil 20.0 ml

Garnish

  • Egyptian Stars 2.0 g
  • Coriander Cress 5.0 g
  • Hogikuu Petals 5.0 g
  • Radish, sliced 5.0 g

Poke bowls are a dish that's familiar to everyone, but when reinterpreted into a tapas dish, it's made more accessible for people to enjoy and share.

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Preparation

  1. Poke Inspired Salmon Crostini

    • Mix Hellmann's Smoke Chilli Dressing with salt, pepper, honey and zest of half a lemon.
  2. Garnish

    • Dice the smoked salmon, avocado, shallots, mango and carrots into bite size cubes.
    • Blanch the carrots and edamame and cool it down in a bowl of ice water.
    • Remove edamame beans from the pod.
    • Cook the quinoa in a rice cooker.
    • Toast the crostini with olive oil for 3 minutes at 180°C.
    • Mix all the fruits, vegetables and grains with the dressing.
    • Place the mixed salad on top of the toasted crostini.
    • Plate and assemble.
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