The new head chef at the Tilbury Hotel in Wooloomooloo, Elton Inglis, shared with us one of his divine salmon recipes. This Salmon Crudo is the perfect starter to seriously impress your friends with (just don’t disclose that it took all of about 10 minutes).

Salmon Crudo

Ingredients

• 70-80g good quality fresh salmon, sliced thinly
• Pomegranate
• Black olives, chopped as finely as possible
• Lime juice
• Lime seasoning (lime zest, sugar, salt)
• Olive oil
• Watercress leaves
• Rocket

Method

1. Arrange salmon on a plate by laying one slice down and overlapping another slice over-repeat.
2. Season salmon with lime seasoning.
3. Sprinkle with lime juice.
4. Drizzle with olive oil.
5. Cut the pomegranate in half and tap out the seeds.
6. Add pomegranate seeds to the salmon.
7. Garnish with salad leaves.

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