Ingredients

Serves 4-6

Salmon

4 x 100g fillets salmon, skin off
4 fingers prawn toast (recipe below)
I x recipe pickled cucumber (recipe below)
1 dried chilli
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp black peppercorns
2 cardamom pods, seeds only
1 tsp brown mustard seeds
2 tsp nigella
¼ tsp ground cinnamon
¼ tsp ground ginger
2 tsp sea salt
20g chick pea flour
1 lime, to ‘season’ fish
100ml Barambah Organic Yoghurt
4 tbsp dressed Wakame seaweed, optional

 

Pickled Cucumber

1 continental cucumber, peeled
1 tbsp salt
100ml white wine vinegar
5 tbsp sugar
1 tbsp nigella

Prawn Toast

350g green prawn meat
1 clove garlic
75g water chestnuts
1 tbsp fresh coriander
2 cm piece fresh ginger
2 egg whites
1¼ tsp white pepper
9 slices white bread - crusts removed
White sesame seeds

Method

Salmon

Dry roast chilli & whole spices (except mustard & nigella) then grind to a fine powder in the pestle and mortar. Add mustard & nigella, cinnamon, ginger, salt & chick pea flour.
Coat one side of the fish and place spice side down onto preheated barbecue plate. Cook for 2-3 minutes only. Turn and allow to briefly kiss the heat on the other side. Squeeze with fresh lime. Serve with prawn toast, pickled cucumber and a spoonful of yoghurt. The seaweed ‘salad’ is a fantastic optional extra.

Pickled Cucumber

Cut cucumber into ¾ cm slices. Combine salt, vinegar and sugar and stir to dissolve. Pour over cucumber and allow to pickle for at least 30 minutes. Stir through nigella seeds and serve.

Prawn Toast

Blend prawns, garlic, chestnuts, coriander, ginger, egg whites & pepper.
Brush bread with egg yolk, spread neatly with prawn mixture. Sprinkle with seeds. Cut each slice into 3 neat fingers. Deep fry for one minute.


Tips and tricks
Get a silicone pastry brush, very hygienic!

Try the spice mix with tuna, kingfish and mahi mahi….It also works with chicken and pork.

The crust is good for coeliacs as it uses chick pea flour.

The pickled cucumbers can be done the day before.

The prawn toast is also a great finger food. It can be fried ahead of time and reheated in the oven just prior to serving