This fantastic entree by chef Elton Inglis features incredible flavours of pomegranate, lime, olive and rocket.


  • 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


  • 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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