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Pickled mussels, lime mayonnaise, Smoked Salmon Pearls


Ingredients for the pickle

  • 100mls Rice Vinegar
  • 50g sugar
  • 80mls water
  • 3 peppercorns/ bay leaf/ coriander seeds

For the vegetables and mussels

  • 10 cooked and cleaned mussels.
  • 1 small carrot fine sliced
  • 1 stick celery fine sliced
  • 2 shallots fine sliced
  • ½ bulk fennel fine sliced


  • 50g Smoked Salmon Pearls
  • Lime mayonnaise
  • Small amount dill tips



Bring the pickle mixture to the boil to dissolve sugar. Once boiing, pour directly over all sliced vegetables and mussels. Cover the container and allow this to marinate and cool in the fridge ( a few hours or even overnight is ideal). The vegetables would have softened and the mixture now pickled. To make the lime mayonnaise miux together some kewpie mayonnaise with fresh lime juice, a little lime zest and fresh cracked black pepper.

To assemble, strain off the vegetables and mussels from the pickle. Season with salt and pepper and assemble on serving plate. Dot the mayonnaise around the plate so each bite gets a mix of vegetable, mayo and mussel. Finish with Smoked Salmon Pearls, dill and olive oil. These are great with plain sea salt chips, lavosh or grilled sourdough.

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