Starters & Light meals

Salmon carpaccio with pickled enoki mushrooms

By Abigail Donnelly
8
Easy
10 minutes, plus 30 minutes for pickling
Wine/Spirit Pairing
Mulderbosch Cabernet Sauvignon Rosé 2007
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Ingredients

Method
  • 200 g fresh baby enoki mushrooms, stemmed
  • 4 T smoked white balsamic-vinegar reduction
  • 3 T extra virgin olive oil
  • 240 g fresh Norwegian salmon, thinly sliced

Method

Ingredients

Place the mushrooms in a bowl then evenly cover with the balsamic-vinegar reduction and olive oil. Leave for 30 minutes.

Layer into shot glasses folds of thinly sliced salmon. Top with the pickled mushrooms.

Serve as a quick, easy starter.

Cook’s note: Smoked white balsamic vinegar reduction is available from selected delis.

Per serving: 735.1kJ, 6.5g protein, 6.7g fat, 17.4g carbs
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    val sampson
    11 September 2019

    Wonderful ideas and certainly worth a try. The way to make one happy to ‘decide what to cook that’s different and simple!’, with all the ingredients available at Woolworths. Thank you.

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