1t lime juice
3T rice wine vinegar
4T cucumber, peeled and finely diced
1 stick of celery, thinly sliced
4 chilies, thinly sliced in soy sauce
250g fresh salmon (or salmon trout), thinly sliced
1 cup lime juice
1 avocado, sliced
melba toast, to serve
Combine the lime juice with the mirin, rice wine vinegar, cucumber, celery, chilli and a dash of soy sauce in a bowl and mix well. Arrange the salmon on four chilled plates. Drizzle the cup of lime juice over the fish, season with sea-salt flakes and sprinkle a tablespoon of the cucumber mixture over each portion. Arrange two slices of avocado on top of each serving and season with a grinding of black pepper. Serve with a slice of melba toast.
Originally published in HL March 2013.