Bruschetta con Salmone - Chef Recipe by Shane McNally
Beautiful flavours and textures with the tang of pesto, Tasmanian salmon and crunchy sourdough.
Sashimi
Ingredients
50g-60g kingfish
50g-60g ocean trout
50g-60g tuna
Wakame
Pickled ginger
Wasabi
Pickled daikon
Method
Thinly slice fresh fish and arrange on platter.
Serve with wakame, ginger, wasabi and daikon.
Recipe provided by Sails Beach Restaurant & Bar
