This makes a delightful canapé, entrée or even a light supper. If you’re serving it as a canapé you can spoon it onto cucumber rounds, small cos lettuce leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best).
- 400g salmon fillet, skin and small bones removed
- 1 cup finely diced cucumber
- 2 medium size shallots, minced
- 2 tbsp capers, rinsed and chopped
- 1 to 2 tbsp minced fresh ginger, to taste
- 1 heaped tsp Pukara Estate Pepper and Olive Wood Smoked Salt Flakes + extra for sprinkling
- 2 tbsp fresh lemon juice
- 3 tbsp Pukara Estate Guava Vinegar
- 1 tsp soy sauce
- 2 tbsp Pukara Estate Wasabi extra virgin olive oil
- 2 tbsp chopped chives for garnish
- Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine.
- Combine with the cucumber in a medium bowl. Add to the salmon and cucumber. Add the capers, minced pickled ginger, salt and pepper, and lemon juice and toss together.
- In a small bowl or measuring cup, whisk together the guava vinegar, soy sauce, and wasabi olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
- To serve, spoon onto cucumber rounds or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives, a little extra of the pepper and salt flakes and dress with a light glug of wasabi olive oil.
Serves 4 to 6 as an entrée or light main dish, 8 to 12 as a canapé.
Prep time: 15 minutes
Advance preparation: You can make this a few hours before serving and refrigerate. The salmon will ‘cook’ slightly because of the acid in the lemon juice.