Plum Carpaccio with Salmon and Pickled Ginger

Who knew unripe fruit could taste so good? Awaken your taste buds with this plum carpaccio with salmon and pickled ginger
Plum Carpaccio with Salmon and Pickled Ginger
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Plum Carpaccio with Salmon and Pickled Ginger
January 20, 2019
Level Easy
Preparation Time 20 minutes
Cooking Time 5 minutes
Serves 4

PHOTO BY Hein Van Tonder
RECIPE BY Christine Capendale
FOOD STYLING BY Hein Van Tonder & Emma Nkunzana


500g unripe plums
4 radishes, washed and trimmed
1 tbsp spinneysFOOD Honey
50ml lime juice
2 tbsp spinneysFOOD Bottled Water
tsp fish sauce
Zest of 1 lime plus extra for garnishing
spinneysFOOD Whole Pepper, freshly ground
200g spinneysFOOD Organic Smoked Scottish Salmon, ribboned
40g pickled ginge
1 tbsp chives, finely chopped, plus extra for garnishing
20ml extra virgin olive oil
Lime wedges, for garnishing


  • 1

    Use a mandolin slicer to cut the plums and radishes into very thin slices. Keep aside. Do not mix the two

  • 2

    Add the honey, lime juice, water, fish sauce, zest and black pepper into a small saucepan and heat until lukewarm

  • 3

    Pour the warm liquid over the plums and let it macerate for about two hours until the plums become translucent and soft

  • 4

    Drain the plums (keep some of the liquid) and divide between 4 plates, overlapping the slices slightly

  • 5

    Arrange the radishes on the plates

  • 6

    Top with the salmon, pickled ginger and chives. 7 Drizzle with a little of the marinating liquid, the olive oil and add some black pepper

  • 7

    Garnish with lime wedges and serve immediately