RISE AND Shine

BRUSCHETTA WITH SALMON TARTARE

PREP + COOK TIME 30 mins SERVES 8

• 4 rounds Lebanese bread
• ½ cup olive oil
• 1 lemon
• 500g skinless salmon fillet, cut into 3mm slices
• 3/4 cup loosely packed chervil leaves, plus extra, to serve
• salt and black pepper
• 1/3 cup crème fraîche
• 240g asparagus, blanched
• 2 tablespoons salmon caviar

1 Preheat oven to 180°C.

2 Brush bread with half the oil. Place in oven for 10 minutes or until lightly browned. Break into large pieces.

3 Meanwhile, remove 1 teaspoon zest from lemon. Squeeze juice from lemon; you will need 1/4 cup juice.

4 Combine salmon, chervil, zest, juice and remaining oil in a bowl; season.

5 Top pieces of bread with crème fraîche, salmon mixture, asparagus, caviar and extra chervil leaves.

PER SERVE Energy 325kcal, 1363kj • Protein 18g • Total Fat 20g • Saturated Fat 5.2g • Carbohydrate 17g • Fibre 2.5g • Sodium 289mg • Sugar 2g

TIPS

The salmon should be combined with the lemon juice just before serving, as the lemon will ‘cook’ the flesh, changing its texture. For