Main Meals

Rooibos-smoked salmon with pomegranate glaze, orange rind and dill

4
Easy
15 minutes
Wine/Spirit Pairing
Springfield Wild Yeast Chardonnay 2009

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 1 x 400 g rooibos-smoked salmon with pomegranate glaze, orange rind and dill
  • For the horseradish and cranberry cream:

  • 1 cup double cream
  • 2 T horseradish, grated
  • 2–3 T cranberry sauce
  • Lemon juice, a squeeze
  • Sea salt and freshly ground black pepper

Method

Ingredients

Slice the smoked salmon and divide between 4 plates.

To make the horseradish and cranberry cream, mix the cream and horseradish and whip to form stiff peaks. Fold in the cranberry sauce, lemon juice and seasoning.

Stir gently. Chill, then serve alongside the sliced salmon.

Cook's note: Rooibos-smoked salmon with pomegranate glaze was exclusively created for Woolworths by Luke Dale-Roberts for Christmas 2011. It is unfortunately no longer avaiable, but this recipe will work just as well with a side of regular smoked salmon.

Luke Dale-Roberts

Recipe by: Luke Dale-Roberts

Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

View all recipes

Comments

Load more