Name: Fish and lobster salad with tomato-cumin dressing
Yield: 4
Ingredients: 600 gm salmon fillet, skinned and pin-boned; 1 (about 750gm) cooked lobster, shelled and thinly sliced; 3 egg tomatoes, cut into thin wedges; 2 red capsicum, grilled until skins blacken, then cooled, peeled, seeded and cut into strips; 120 gm (¾ cup) pitted green Spanish olives, sliced; 1 Spanish onion, cut into very thin wedges; 1 bunch of watercress, sprigs removed; Tomato-cumin dressing; 2 very ripe egg tomatoes, chopped; 2 cloves of garlic, finely chopped; 1 tbsp tomato paste; 1½ tsp cumin seeds, dry roasted and coarsely ground; 1½ tsp sweet Spanish paprika; 2 tbsp sherry vinegar; ½ cup extra-virgin olive oil

Ingredients

600 gm salmon fillet, skinned and pin-boned

1 (about 750gm) cooked lobster, shelled and thinly sliced

3 egg tomatoes, cut into thin wedges

2 red capsicum, grilled until skins blacken, then cooled, peeled, seeded and cut into strips

120 gm (¾ cup) pitted green Spanish olives, sliced

1 Spanish onion, cut into very thin wedges

1 bunch of watercress, sprigs removed

Tomato-cumin dressing

2 very ripe egg tomatoes, chopped

2 cloves of garlic, finely chopped

1 tbsp tomato paste

1½ tsp cumin seeds, dry roasted and coarsely ground

1½ tsp sweet Spanish paprika

2 tbsp sherry vinegar

½ cup extra-virgin olive oil

Method

Main

1.For tomato-cumin dressing, process tomatoes, garlic, tomato paste, cumin, paprika and vinegar in a food processor until well combined, then, with motor running, add oil in a thin, steady stream and process until incorporated. Season to taste with sea salt and freshly ground black pepper. Makes about 2 cups.

2.Brush salmon with oil, season to taste, then barbecue or char-grill on a hot plate for 3 minutes on each side or until cooked but still pink in the middle. Cool, then cut into 2.5cm pieces. Combine salmon pieces with remaining ingredients in a large bowl, drizzle with a little tomato-cumin dressing and toss gently to coat.

3.Divide salad among plates and serve immediately, with remaining dressing passed separately.

Drink Suggestion: This dish needs the savoury pungency of a dry-ish, European pink wine made from grenache or tempranillo. Drink suggestion by Max Allen
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Amber Keller