Cold Smoked Salmon Sashimi with Red Grapes

The incredible combination of flavours in this dish make it feel so indulgent – the smoked salmon, fresh lime juice, wakame flakes, and of course Meander Valley Dairy crème fraiche  satisfy all of the basic tastes. But the grandest thing about this dish is how quick and easy it is to prepare! You can read our article ‘The Ultimate Guide to Creme Fraiche’  to learn more about crème fraiche.


Prep time: 10 minutes
Cook time: 5 minutes
Serves: 1


  • 4-5 red grapes, thinly sliced
  • 100g Huon Cold Smoked Salmon loin, thinly sliced
  • 1 tbsp mirin sauce
  • 1 tbsp soy sauce
  • 1 tbsp olive oil
  • Pinch of wakame flakes
  • 1 1/2 lime, juiced
  • 2 tbsp Meander Valley crème fraiche


  1. In a small bowl combine mirin, soy, olive oil, juice of 1 lime, wakame flakes and stir.
  2. In a separate bowl add creme fraiche, remaining lime juice, pinch of salt and stir to combine.
  3. To serve, smear creme fraiche mix onto a plate and layer with grape slices. Place salmon sliced over the grapes and finish with a drizzle of dressing over the dish.

Want to recreate this dish at home?

Tag us and use the hashtag #prideofplate to share your creations with us.