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Tian of salmon with avocado, taro crisps & wasabi dressing


  • Salmon

  • 300 g fresh Salmon Fillets

  • 1 Avocado large ripe but firm

  • 2 Limes juiced

  • 2 tablespoons pickled Coriander

  • 30 ml Avocados oil

  • Zest of 1 small Lemon

  • sea salt

  • ground White pepper

  • Sauces

  • 250 ml light soy sauce

  • 100 ml mirin

  • 1 star anise

  • 1 dried lime leaf

  • 1 tablespoon fresh grated Wasabi

  • 100 ml Avocados oil

  • Chips

  • 1 taro

  • 1 L vegetable oil

  • sea salt

  • ground White pepper


  • Salmon:

  • 1.

    Remove the skin and bones from your salmon (your fish monger can do this).

  • 2.

    Cut the fillet into a small 1cm dice, reserve in a bowl.

  • 3.

    Cut the avocado in half remove the stone and scoop the flesh out cleanly

  • 4.

    With a desert spoon, cut into 1cm dice add to salmon.

  • 5.

    Pour over the 30ml of avocado oil, add the squeezed limejuice.

  • 6.

    Sprinkle the coriander over the top. Don't mix.

  • Sauces:

  • 1.

    Place the mirin, light soy, lime leaf in a small saucepan and gently reduce until thickened. Mix the wasabi, avocado oil and1 limes juice.

  • Chips:

  • 1.

    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.

  • Serve:

  • 1.

    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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Posted by Elizabeth164Report
Sounds yummy! Would love to see a photo of this recipe.