Name: Pickled salmon with Japanese crackers
Yield: 4 servings
Cuisine: Asian
Ingredients: 300.00 g salmon Norwegian; 250.00 ml asian dressing; 1.00 lettuce cos; 1.00 lemongrass halved; 4.00 garlic cloves, peeled; 2.00 fresh chillies halved; 1.00 fresh ginger; 250.00 ml soy sauce; 60.00 ml fresh chillies 573; 125.00 ml vinegar rice wine; 15.00 ml wasabi paste; 30.00 ml sesame seeds

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Ingredients (12)

300.00 g	salmon — Norwegian
250.00 ml	asian dressing
1.00	lettuce — cos

Asian dressing

1.00	lemongrass — halved
4.00	garlic — cloves, peeled
2.00	fresh chillies — halved
1.00	fresh ginger
250.00 ml	soy sauce
60.00 ml	fresh chillies — 573
125.00 ml	vinegar — rice wine
15.00 ml	wasabi — paste
30.00 ml	sesame seeds

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Method:

Slice the salmon very thinly and keep chilled.
Take along to the picnic in a cooler bag with plenty of ice.
Take a bottle of the Asian dressing as well/
About 10 minutes before you’re ready to eat, pour the dressing over the salmon.
Serve the salmon on a bed of lettuce, accompanied by Japanese crackers.
Asian dressing:
Pound the lemongrass, garlic, chillies and ginger in a pestle and mortar.
Add the soy sauce, olive oil, rice wine vinegar, wasabi paste and sesame seeds and mix well.
Chill until needed.
Makes about 450 ml.