Asia-graved salmon with wasabi sour cream and pineapple salsa

Ingredients

Directions

1. 1

   Peel and finely dice the ginger. Wash lemongrass, dab dry, remove stalk end and hard exterior. Cut lemongrass very finely. Wash 2 red and green chillies, cut lengthwise and remove the seeds.

2. 2

   Finely chop the chillies. Wash lime leaves and cut finely. Put ginger, lemon grass, chopped chillies and lime leaves in a mortar and crush finely. Add brown sugar and coarse sea salt and also crush.

3. 3

   Finally stir in lime juice.

4. 4

   Wash the fish and dab dry. Pull out bones with a pair of fishbone tongs or tweezers. Halve the salmon fillet and place the thicker head piece with the skin side on a large piece of cling film.

5. 5

   Spread the seasoning mixture on the salmon and place the tail piece with the meat side on the seasoned salmon side. Wrap the salmon firmly in foil and place it on a deep tray or plate. Weigh down with tins and leave to marinate in a cool place for approx. 3 days.

6. 6

   Turn about every 12 hours.

7. 7

   For the salsa, peel the pineapple, remove the middle stalk and first finely dice the flesh, then chop finely. Clean 1-2 red chillies, cut lengthwise, wash and remove seeds. Cut the pod into small pieces.

8. 8

   Stir the chilli and rum into the pineapple. For the wasabi cream, mix sour cream, mayonnaise and wasabi. Season to taste with salt. Wash the coriander, shake dry and remove the leaves.

9. 9

   Wrap the pickled salmon out of the foil and place the skin side of the salmon on kitchen paper to drain. If necessary, strip off the seasoning mixture a little. Place the salmon on a board and cut into thin slices with a salmon knife.

10. 10

    Arrange on plates and spread some pineapple salsa and wasabi sour cream on top. Sprinkle with coriander leaves. Serve with kroepoek or baguette bread.