Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted) and line a baking tray with a silicone baking mat or parchment paper.
For the dressing, combine the tahini, water, wasabi, lemon juice and maple syrup in the bowl of a blender or food mixer and blend until smooth. Season with sea salt, herbamare and black pepper, then add the avocado and blend again until smooth. Check for seasoning, and, if you want more of a kick to your dressing, then add a little more wasabi. Set aside to allow the flavours to mingle whilst you prepare the salad.
For the salad, combine the cubed cucumber and salmon in a large bowl then add the chopped chives and season lightly with black pepper. Carefully fold in the chopped chives and massago (fish roe), then pour over the dressing and mix well until everything is combined. Check for seasoning and then place the mix into the fridge for 1-2 hours before serving to allow the flavours to infuse.
To make the plantain chips, place the peeled plantain onto a chopping board then, using a sharp knife, remove both ends and then cut it lengthways into 5 or 6 long slices. Place each slice on the chopping board and slice it lengthways into long, thin strips - the thinner you make them, the crispier they will be when cooked.
Place the chips into a large bowl (or plastic bag), add the oil and season with sea salt, white pepper and paprika, then toss well to ensure all the chips are thoroughly coated. Tip the seasoned chips onto the prepared baking tray and bake in the pre-heated oven for 20-25 minutes, tossing after 10 minutes to ensure even cooking – do keep an eye on them though as you want them crispy without being too dark in colour. When cooked, remove the chips from the oven, then tip them onto a large plate lined with kitchen paper or a clean tea towel so that an excess oil is removed and to prevent them going soggy, then set aside to cool.
When you’re ready to serve, carefully place the dressed salad onto the centre of a serving platter (or individual plates if you prefer), then garnish with the plantain chips and salmon roe.
Note - As this dish contains raw fish, it IS NOT advised that it be eaten by those with weak or compromised immune systems.
If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to email@example.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood