Light and delicate with a kick from the wasabi in the dressing, this salad offers a complex of nutrients in one serving.
300g salmon (sashimi grade) cut into ½ cm cubes (purchased from speciality Asian fishmongers)
1 whole cucumber, peel skin, deseeded, cut into ½ cm cubes
1 handful chives, finely chopped
30g massago (purchased from speciality Asian fishmongers)
1 tbsp. tahini
2 tbsp. water
¼ – ½ tsp. wasabi
1 tsp. lemon juice
2 tsp. maple syrup
1 green plantain, remove skins and slice thinly lengthways
1 tbsp. rapeseed or coconut oil (odourless)
20g salmon roe (optional)
Preparation time – 40 mins, cooking time – 20-25 mins – chilling time – at least 1hr before serving
Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
To make the dressing in a food processor add the tahini, water, wasabi, lemon juice, maple syrup and blend until smooth. Season with sea salt, black pepper and then add the avocado and blend again till smooth. Check for seasoning you might want to add a little extra wasabi. Leave to infuse whilst preparing the salad.
To prepare the salad, peel and deseed the cucumber and cut into ½ cm cubes. Cut the salmon into ½ cm cubes, and place in a large mixing bowl with the cucumber. Add the chopped chives, season lightly with black pepper. Fold in the chopped chives and massago, then add the dressing, mix, check for seasoning and place in the fridge for 1-2 hours before serving.
To make the plantain chips, cut both ends of the plantain with a sharp knife. Slice the knife down the full length of the plantain, peel along each ridge. You can peel each strip off by first gliding your fingers along and under the peel strip. Either use a mandolin or sharp knife to create your plantain chips. Slice the plantain in thin strips, so that the pieces are long (not circular), the thinner the crisper they will be.
Place the chips on a large baking tray lined with My Relationship with Food silicon baking mat or parchment paper, brush each side with oil and season with sea salt, white pepper and paprika on each side. Bake in the preheated oven for 20-25 minutes, turning over after 10 minutes. Keep an eye towards the end of the cooking time, as you don’t want them to get too brown, although they need to be crispy. When cooked remove from the oven and leave to cool on a cooling rack
When ready to serve either present on a platter or serve on individual plates, garnish with plantain chips and salmon roe.
LISA’S TIP – When picking out plantains, keep in mind that, unlike bananas, greener is better. Also, if you don’t have a mandolin, you can use a vegetable peeler for slicing the plantains to a consistent thinness or use a sharp knife. The ripen yellow ones will not work for making baked plantain chips. Feel free to play around with the seasonings on the chips, or just season as suggested above, the choice is yours. Be sure not too cut them too thin, or they will burn, and not too thick or they wont crisp up! These plantain chips are a fun and satisfying alternative to crisps; their potato-like taste is a treat for potato-chip lovers, and they’re baked, so they’re healthier than the average fried chip. And they make a great contribution to any tartare or salsa.