What you will need

• 4 ZESPRI GOLD Kiwifruit, peeled and sliced (6 slices)
• 500 g (1 lb) fresh salmon, sliced
• 4 scallops, sliced in 5mm (1/4in) slices (3 per scallop) or bay scallop (whole)
• 1 red pepper (capsicum)

Vinaigrette

• 1/2 cup olive oil
• 1/2 cup peanut oil
• juice of 3 lemons
• juice of 3 limes
• 1 tablespoon Dijon mustard
• 2 teaspoons sliced shallots
• 1 teaspoon chopped parsley
• 1 teaspoon dill
• 1/2 teaspoon sliced (not crushed) garlic
• salt and pepper to taste

Method

1. Slice the ZESPRI GOLD Kiwifruit, the fresh salmon and the scallops. Set aside. Julienne the red pepper and set aside.
2. Combine the first five vinaigrette ingredients. Add the shallots, parsley, dill, garlic, red pepper, salt and pepper to taste. Stand for a few minutes.
3. Place half the marinade on a platter. Place the ZESPRI GOLD Kiwifruit on a plate.
4. Place the salmon on top of the ZESPRI GOLD Kiwifruit, and the scallops on top of the salmon. Pour the rest of the marinade over the scallops. Cover with foil and refrigerate the dish for at least one hour before serving.
5. To serve, place the salmon in the centre of each serving dish. Surround the salmon with the sliced ZESPRI GOLD Kiwifruit and the scallops. Garnish the salmon with the red peppers. Pour some marinade on top of each dish. Serve immediately.

Serves 4.

This recipe was provided by Zespri International.