Serves

4

Ingredients

• 150g smoked salmon
• 1 Granny Smith apple
• 100g celery
• 2 passion fruit
• 1 small red onion
• 50ml olive oil
• 1 lime
• 1 tbsp Fallot wholegrain mustard
• 1 sprig chives
• 150g Milram sour cream
• Salt and pepper to taste
• Salad leaves and herbs to decorate

Method

Peel the apple, the onion and the celery stalks • Cut the apple, onion and celery into small cubes • Half the passion fruit and remove the flesh with a teaspoon • Add to the cubes • Season with olive oil, lime juice, mustard, salt, freshly ground black pepper and chives, coating well • Using a serving ring, fold two slices of salmon in half and build a timbale to be filled with the salad • Fill with the salad, saving a little for decoration around the edge • Place a tablespoon of sour cream on the top and decorate with some little green leaves • The remaining cream is mixed with the remaining salad to surround the salmon timbales • Accompany with toasted bread or crackers