Salmon carpaccio with tarragon, avocado & orange

Orange, avocado and salmon slices on a plate topped with red berry, citrus zest and herb with a fork on pale blue table top

Try this beautiful fresh salmon carpaccio with tarragon, orange, avocado and pomegranate seeds for a simple but delicious festive starter. Prepare ahead and serve chilled, with your favourite drinks.

Print Pin

Prep Time 10

Marinating Time 15

Total Time 25

Course Appetiser

Servings

Ingredients

500 g Fresh Regal Marlborough King Salmon skinned and boned
A handful Superb Herb Tarragon leaves torn
3 Oranges 1 juiced and zested, 2 sliced
1 Lemon juice only
Salt & black pepper
1 NZ Avocado sliced
¼ cup Pomegranate seeds
2 tbsp Olivado Extra Virgin Avocado Oil with Lemon Zest

Instructions

Slice the salmon thinly with a sharp knife and lay on a shallow dish. Spread tarragon all over the fish.
In a small bowl, mix orange juice, lemon juice, orange zest and oil. Season with salt and freshly ground black pepper.
Pour orange mixture over the fish and tarragon. Cover, and chill in the fridge for 15 minutes or until ready to serve.
Arrange the salmon, avocado and orange segments attractively on a platter. Top with pomegranate seeds and drizzle the remaining marinade. Garnish with some extra fresh tarragon. Enjoy.