Ingredients
Serves 8 as nibblesSalmon Tartare
2 tbsp lemon juice
1 tsp wasabi powder
250gr salmon fillet (skinless and boneless and sushi grade ideally), finely chopped
¼ cup cucumber, peeled and seeds removed and finely diced
1 tbsp coriander, finely chopped
1 tbsp spring onion, finely chopped
1 tbsp toasted sesame seeds plus 1 tbsp extra for garnish
1 ½ tsp peeled fresh ginger, finely grated
1 tsp sesame oil
Rice crackers
Raspberry Caprioska
Serves 4
2 cups crushed ice
120ml Vodka
2 limes cut into quarters
1 punnet raspberries (or frozen ones)
4 tsp brown sugar (or to your taste)
Method
Salmon Tartare
Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, coriander, spring onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into discs, slightly smaller in diameter than the rice crackers. The tartare can be made ahead (not more than 4 hours) up to this stage.
To serve, place each disc on top of a rice cracker, sprinkle with extra sesame seeds (use black ones to make extra impact) and serve immediately.
Raspberry Caprioska
Add the lime quarters, raspberries and brown sugar into the cocktail shaker and crush together with the pestle until the lime juice has been released.
Add the vodka and crushed ice to the cocktail shaker and shake vigorously until mixed.
Strain the mixture into a glass and enjoy. You can top it up with soda or mineral water if you find it too strong.
Note: This drink can very easily be turned into a Caipirinha by using dark rum instead of vodka.