the easy canapé

S AL MONCE VIC HE TOSTA DA S

Preparation: 20 minutes Cooking: 10 minutes

INGREDIENTS

Several generous glugs of sesame oil or vegetable oil 12-18 dumpling wrappers (around 7.5cm wide, allowing 2-3 per person) Generous glug of mirin Generous glug of soy sauce Generous glug of sesame oil Zest and juice of 1 lime 300g sushi-grade salmon, roughly diced For the garnishes: 1 small bunch of coriander or micro coriander 2 green chillies, finely sliced Bunch purple radishes, tops grated 3 limes, quartered or cut into thirds 2 tbsp toasted black sesame seeds

INSTRUCTIONS

Heat the oil over a medium heat and once hot, add the dumpling papers – they should fizz immediately. Allow to turn golden and crisp then flip over and cook the other side, again until golden brown. Remove and drain on kitchen towel. Once cool, stack and set to one side until ready to serve.

Prepare all garnish ingredients and store in a refrigerator until ready to serve.

Combine the mirin, soy sauce, sesame oil and lime juice, taste and adjust to your preference. If serving immediately combine with the salmon or keep separate and chilled until ready to use.

Construct the tostadas just before you’re ready to serve (so they don’t go soggy). Allow the salmon to marinate in the mirin, soy, sesame and lime dressing for 3-4 minutes, then add a tablespoon to each tostada, layer up the coriander, chilli and grated radishes, adding an extra squeeze of lime. Finish with a scattering of lime zest and toasted black sesame seeds. Serve while chilled.

For a vegetarian option, swap out salmon for roasted or raw radishes.