Salmon crudo & crispbreads

Salmon crudo & crispbreads

www.jamieoliver.com

The perfect fresh summer starter with a light fennel salad and crunchy crispbreads.

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Ingredients

  • 1 x 400g piece of super-fresh salmon fillet, skin off, pin-boned
  • 75ml unsweetened apple juice
  • 2 lemons
  • 200g broad beans
  • 1 bulb of fennel
  • 1 ripe avocado
  • 1 apple
  • 1 teaspoon wholegrain mustard
  • extra virgin olive oil
  • optional: ½ a bunch of fresh dill (15g)
  • 4 Swedish-style rye or wholewheat crispbreads
  • 4 heaped teaspoons cream cheese

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