​Remember that although BrewChoc is cacao, it has no added sweeteners or dairy solids like chocolate and so is quite amazing in this savoury crust. This recipe would also be amazing on top of chicken or lamb. This is truly delicious and quite perfect for a celebration type meal. Serve in very small pieces as it is quite rich, perhaps as an appetiser. Then again, add heaps of salad greens and some elegant pomme frites and you are pretty well at main meal status. 

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NEED:

1 teaspoon black or coloured peppercorns

1 teaspoon coriander seeds

2 tablespoons Brew Choc dry granules

1-2 limes, juiced

50 grams white rum

1 pinch pink salt flakes

100 grams almonds blanched, toasted, chopped

2 fresh salmon fillets, skin on

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DO:

Preheat oven to 200°C. Line a baking tray with paper.

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Place peppercorns and coriander seeds into mortar and pestle and crush together.

  

Stir the ground pepper and coriander together with remaining ingredients other than salmon and set aside.

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Par-bake salmon fillets in a hot oven for 5 minutes.

 

Top with almond cacao crust mixture and return to the oven for a further

5 minutes.

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Serve with additional lime wedges on the side and a fresh herb salad.

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