240g fresh sashimi grade salmon, skin off

Juice of 1 lemon

3 tbsp fresh coriander, roughly chopped

1 spring onion, finely chopped

¼ cup olive oil

1 red chilli, finely chopped

1 tsp sea salt

Cracked black pepper

For the pickled fennel:

1 large bulb fennel, halved and finely sliced using your MAGIMIX FOOD PROCESSOR with the 2mm blade (approximately 275g)

 1 cup apple cider vinegar

1 cup water

1 tsp sugar

1 tsp salt

½ tsp fennel seeds

½ tsp yellow mustard seeds

½ tsp black peppercorns

To serve:

4 tbsp salmon caviar


For the pickled fennel, combine all ingredients in a glass jar with a lid (make sure the fennel is fully covered, add more liquid if required) and refrigerate overnight.


Using your MAGIMIX FOOD PROCESSOR, add the salmon, coriander, spring onion, chilli, olive oil, lemon juice and pulse until just roughly chopped. 


To serve, drain the pickled fennel and portion out evenly across 4 plates. Top with the salmon ceviche and top with salmon caviar.


Serves Four