1 April 2011

HOT SMOKED SALMON WITH FLAVOURS OF ASIA

A sensational light entrée or luncheon dish that is full of refreshing flavours and really easy to make.

• 4 shallots finely sliced
• 2 tablespoons light vegetable oil
• 1 Lebanese cucumber
• 500g Matakana Smokehouse hot smoked salmon
• 8 fresh washed Cos lettuce leaves
• 4 tablespoons salmon caviar
• 2 limes, cut into wedges
• A few Vietnamese mint leaves

Dressing: * 5cm piece peeled ginger * Stalk of lemongrass * 6 peppercorns * 1 small fresh chilli * 1 tablespoons Asian fish sauce * 1 tablespoon rice wine vinegar * Pinch of caster sugar (or palm sugar) * 1 lime, zest and juice * 2 tablespoons vegetable or light olive oil

To make the dressing pound the ginger, lemongrass, peppercorns and chilli together with a mortar and pestle until smashed and soft. Place this mixture in a jar, and add the fish sauce, vinegar, sugar, lime juice and zest, and oil and mix well.

Peel the skins from the shallots and slice finely. Heat the oil in a small pan and fry gently until crisp and golden. Drain on a paper towel. Peel the cucumber and cut into thin matchsticks. Break the salmon into bite-sized chunks.

To serve, place the Cos leaves on a large platter. Divide the salmon and cucumber evenly and nestle onto the Cos leaves. Drizzle a little of the prepared dressing over each serving and top with shallots and a teaspoonful of the salmon caviar. Garnish with lime wedges and mint leaves and serve. Serve 6 – 8 as an entrée and can be scaled up for a party.