The prettiest three bites you will take this summer.
Little pieces of salmon are quickly flashed in the pan, topped with my go-to quick pickled fennel, and sit on a bed of wasabi-spiked goat’s cheese. Given a pop of added colour and tartness from pink pomelo and sandwiched between buttery brioche buns, these mini morsels are the perfect picnic fare.
6 small brioche buns
200g fillet salmon, skinned and deboned
1 small fennel, sliced thinly and fennel fronds kept for garnish
2 tbsp sherry vinegar
½ cup goat’s cheese
2 tbsp wasabi
1 pomelo, segmented and broken into small pieces
Freshly cracked black pepper
Slice the salmon fillet in half horizontally to make two equal sized thinner fillets. Cut these two pieces into threes so that you end up with 6 small portions of salmon. Place pieces in a dish, season with salt and pepper and drizzle with a little olive oil.
Place the thinly sliced fennel into a bowl and sprinkle with a generous amount of salt. Using your hand, toss the fennel in the salt. Let the fennel sit for a few minutes before adding the vinegar. Toss again, cover with plastic wrap and place in the fridge to pickle for about 15 minutes.
In a small bowl, combine the goat’s cheese, wasabi paste, and a squeeze of lime. Mix until well incorporated. Add a little olive oil if needed.
Slice the buns in half. Set aside.
When ready to assemble to sliders, place a fry pan over medium-high heat. Add the salmon portions and cook for 1-2 minutes on each side. Remove from heat.
To assemble, take the bottom half of the bun and spread with a little of the wasabi mixture. Top this with a few of the reserved fennel fronds. Next, add a portion of salmon and the pickled fennel. Sprinkle with some of the pomelo and some more fennel fronds. Top with the other half of the bun and press down gently. Repeat with remaining buns.
Makes 6 sliders