Tastes as good as it looks

Light, clean, fresh and delicious. Enjoy as a first course or as canapés spooned into prawn crackers. The key to success is using extremely fresh, top quality salmon and finely dicing all the ingredients.

Serving Size: 20 canapes or 4 for a first course
Preparation Time: 20 minutes
Effort Level: Easy
Shelf Life: Eat the same day

Ingredients:
450g organic skinned salmon fillets
¼ cucumber
5 radishes
2 spring onions
15g fresh coriander leaves – no stalks
15g fresh ginger root – weight before peeling
2 tsp fish sauce ( I prefer Squid Brand)
1 lime
1½ tbsp sunflower oil
Cayenne pepper to taste
2 tsp caster sugar
Salt

Equipment:
Chopping board and sharp knife
Fine microplane
Medium bowl
Small whisk 

Here’s What You Do:
De-seed but don’t skin the cucumber then lay skin side up on a sheet of kitchen towel and leave to drain away the juices.

Put the sugar in a small bowl. Add the grated lime zest and then the juice. Next grate the ginger and add to the bowl along with 2 tsp fish sauce, 1½ tbsp sunflower oil, a little salt and a healthy dash of cayenne pepper.  Mix well and put aside.

Roughly slice the spring onion, radishes, cucumber and coriander. Tip into the processor and pulse to fine pieces.  Reserve a tablespoonful for decoration then pour the remainder into the bowl.

Chop the salmon into small dice, (whatever you do, don’t use the processor, it spoils the texture) then add to the other ingredients in the bowl.When you’re ready to serve, drain off any excess dressing and either pile into individual ramekins or mound into a pastry cutter for each plate. Decorate the top with a pinch of the reserved chopped salad and a few slices of radish around the plate.

Taste and adjust the seasoning if needed.

Chill in the fridge for 1-2 hours before serving.

For Canapés, pile a spoonful into prawn crackers and serve immediately.

Tags: cayenne pepper, cucumber, fish sauce, fresh ginger root, fresh lime, radishes, salmon fillets, salt, spring onions