Recipe:
800g Ora king salmon - diced
¼ bunch chives - very finely sliced
Sauce/vinaigrette:
100 ml kimchi paste
1 tablespoon liquid honey
50 ml rice wine vinegar
½ lime juiced
1 tablespoon tamari
100 ml canola oil
Whisk or blend all the ingredients together
Taste and adjust seasoning by adding tamari and lime juice to taste
Mix the sauce with the Ora King salmon
Garnishes
1 ripe mango - diced and trimmings for puree
1 ripe avocado - for fans and trimmings for puree
1 Lebanese cucumber - for pickled and rolled ribbons
Peel the cucumber into ‘ribbons’ sprinkle with lime juice and salt
Roll into cones
2 wonton wrappers - sliced 5mm thick
Roll into rings using water as a glue to hold the ends together. Fry at 375 degrees F till golden brown
¼ bunch coriander leaves/flowers for garnish
(Optional extra pictured) Raw wild rice - Cooked in oil at 375 C till pops open