Australian Functional Ingredients – by Vic Cherikoff

Gumleaf smoked salmon and salmon paté

Gumleaf oil is an excellent flavouring for smoked salmon. Dilute the gumleaf oil in salad oil at the rate of 1 drop gumleaf oil in 100ml oil (be careful as gumleaf oil is very strong). Dab sparingly onto the sliced salmon and serve. Alternatively, gumleaf salmon paté can be piped into curls of smoked salmon garnished with several fine slices of lightly stewed quandong fruit and served.

Prep. time 2 mins

1 to 3 drops of Gumleaf oil
250ml smoked salmon paté

Simply flavour the salmon paté with gumleaf oil adding a drop at a time ensuring that the gumleaf is an after-taste.

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Vic Cherikoff