SALMON POKE

Super fast and simple to make and packs a lot of flavour, normally made with yellow fin tuna this is a slight twist using smoked salmon from London’s oldest smokers family run business since 1905 Foreman & Son.  Great flavours from the soy, sesame, ginger, turmeric, wasabi, mirin and rice wine vinegar makes this a wonderful fresh lunch.

Ingredients 

(serves 2)

180g smoked salmon

1 tbsp fresh grated ginger

50ml soy sauce

1 tbsp sesame oil

1 tsp mirin

1 tsp rice wine vinegar

1/2 tsp wasabi paste

1 tsp toasted sesame seeds

1 pinch dried chillies 

1 spring onion finely sliced

1 fresh jalapeño sliced

Whisk all the ingredients except the salmon and toasted sesame seeds, together then pour over the salmon, leave to marinate for at least one hour but not more than four as the salmon will become to salty, serve on a bed of salad and avocado slices or sautéed garlic kale and finish with a sprinkling of the toasted sesame seeds, spring onion and jalapeño slices.