Well chilled, these spicy salmon tartare morsels served on Chinese soup spoons make a fantastic dinner party nibble.

Ingredients

• 500 grams boneless and skinless salmon
• 1 tblsp oil
• ¼ cup shallots, peeled and finely diced
• 1 tblsp Thai green curry paste
• 1 lime grated lime rind
• 2 tblsp coconut milk
• 2 tblsp water or fish stock
• pepper to season
• 1 tblsp chopped coriander

Method

1. Finely dice the salmon. Make sure that everything is very cold. Refrigerate.
2. Heat the oil in a frying pan and cook the shallots over a low heat for about 10 minutes until they are very tender.
3. Add the Thai green curry paste and cook for a further minute.
4. Stir in the lime rind, coconut milk, water or stock and season well with pepper. Cool thoroughly.
5. Toss the salmon with the Thai curry paste mix and coriander and refrigerate for a further 2 hours.
6. Serve on small Chinese soup spoons. Alternatively serve on crostini or prawn crackers, garnished with a coriander sprig.