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Remove the skin and bones from your salmon (your fish monger can do this).
Cut the fillet into a small 1cm dice, reserve in a bowl.
Cut the avocado in half remove the stone and scoop the flesh out cleanly
With a desert spoon, cut into 1cm dice add to salmon.
Pour over the 30ml of avocado oil, add the squeezed limejuice.
Sprinkle the coriander over the top. Don't mix.
Place the mirin, light soy, lime leaf in a small saucepan and gently reduce until thickened. Mix the wasabi, avocado oil and1 limes juice.
Heat the vegetable oil in a small saucepan (only half fill); bring the oil up to 160 c. Peel the taro then cut into rounds the thinner the better about 2 mm. Fry the taro rounds in the oil until golden and crisp, drain on bsorbent paper, sprinkle with sea salt.
Place a round cutter/ mould on a plate, gentle mix the salmon and avocado mix then push it into the ring. Place the crisps on top, the dressings around the out side and a little coriander on top for garnish.
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