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Try this delicious recipe from River Cottage Australia.
Finely cube the salmon and dress with salt, pepper and olive oil. Set aside.
Shred the nasturtium leaves (or rocket) and chives. Finely slice the capers. Stir a small amount of this into the cubed Salmon.
Serve by putting spoonfuls of the fish mixture on the nasturtium leaves. Dress with a nasturtium petal.
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