for 2 person

Mayonnaise

1	fresh egg yolk
1 tbsp	lime juice
1 tbsp	miso paste
1 dl	sunflower oil
	salt and pepper to taste

Fish

1 tbsp	soy sauce
1 tbsp	mirin (rice wine)
1	organic lime, use a little grated zest and 1 tbsp of juice
1 tbsp	olive oil
180 g	salmon fillets, sushi quality

To serve

30 g	cucumbers, cut into cubes
½	red chilli, deseeded, cut into rings
1 sprig	coriander, leaves torn off
50 g	Fine Food Potato Chips Wasabi Flavour

How it's done

Mayonnaise

Thoroughly whisk the egg yolk, lime juice and miso paste in a bowl. Add the oil drop by drop to begin with, then more gradually, whisking constantly to form a thick mayonnaise, season.

Fish

Place soy sauce, mirin, lime zest and juice in a small bowl, stir to combine. Brush the fish with it. Heat the oil in a non-stick frying pan. Add the fish, fry for approx. 30 seconds on each side. Remove from the oven and leave to stand for approx. 2 mins.

To serve

Slice the salmon into slices about 5 mm thick and serve with the mayonnaise. Arrange the cucumber, chilli and coriander on top. Serve with the crisps.

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