Recipe and styling Mari-Louis Guy & Callie Maritz for CRUSH.
Granadilla is delicious with raw salmon (in a ceviche) or, in this case, with a lightly smoked salmon.
6 large granadillas
juice of 2 limes
1 fillet smoked salmon
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) chopped fresh herbs of your choice
1 tsp (5 ml) flaky sea salt
1 tsp (5 ml) chilli flakes
6 pita breads
The acidity in the limes and granadillas will start ‘cooking’ the fish immediately, so be sure to be ready to serve the dish before combining the lime juice and granadilla pulp and drizzling this over the smoked salmon.
Serve with tostados (toasted pita breads).
Combine the olive oil, herbs and seasoning. Brush each pita with this flavoured oil and fry in a dry pan until golden brown on both sides.