Compiled by Raphaella Frame-Tolmie Recipes and food production Theresa Beukes Photographs Sean Calitz
- 1t lime juice
- 2t mirin
- 3T rice wine vinegar
- 4T cucumber, peeled and finely diced
- 1 stick of celery, thinly sliced
- 4 chillis, thinly sliced
- soy sauce
- 250g fresh salmon (or salmon trout), thinly sliced
- 1 cup lime juice
- sea-salt flakes
- 1 avocado, sliced
- black pepper
- 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.
This recipe originally featured in the March 2013 issue of House and Leisure.