2 fresh tomatoes
4 portabello mushrooms
400-500g wild salmon
fresh dill
fresh lime
paprika
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1. Preheat the oven to 200C/400F.
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2. Remove the stalks from the mushrooms and wash them thoroughly (don’t throw the stalks away as they can be used in another dish).
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3. Cut the tomatoes into four thick slices, cutting the tops and bottoms off.
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4. Place the salmon, mushrooms and tomatoes onto a baking tray.
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5. Brush with coconut oil and top with chopped dill and sea salt.
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6. Cook for 10 minutes in a preheated oven.
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7. Assemble the stacks with mushrooms at the bottom, followed by alternating layers of salmon and tomato.
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8. Serve with paprika, a few sprigs of fresh dill and a twist of lime.
Ingredients
2 fresh tomatoes
4 portabello mushrooms
400-500g wild salmon
fresh dill
fresh lime
paprika