for 2 person

Mango salsa

1	lime, rinsed with hot water, dabbed dry, use a little grated zest and the juice
2 tbsp	olive oil
1	mango, cut into approx. 1 cm cubes

Caramelized pumpernickel

2 tbsp	coarse cane sugar
½ tbsp	water
1 tbsp	Fine Food Dukkah
50 g	pumpernickel, crumbled

Carpaccio

100 g	Fine Food smoked swordfish, sliced
15 g	Micro Greens

How it's done

Mango salsa

Combine the lime zest and juice with the olive oil, mix in the mango, cover and leave to infuse.

Caramelized pumpernickel

Bring the sugar and water to the boil without stirring. Reduce the heat, simmer and stir occasionally until the water has evaporated and the sugar is dry. Stir in the dukkah, continue to stir until the sugar melts again. Stir in the pumpernickel, transfer to a sheet of baking paper, leave to cool.

Carpaccio

Plate up the swordfish. Drizzle with the mango salsa, top with the pumpernickel and micro greens.

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