Wasabi Salmon Cocktail - cooking recipe

Ingredients

400 g boneless salmon fillets, cut into small cubes
2 tbsp soy sauce
2 tbsp rice vinegar
3-4 tsp lemon juice
2 tbsp olive oil
250 g creme fraiche
2 tsp wasabi paste
1/2 None cucumber, peeled and cut into fine, thin strips
4 tsp trout caviar
3-4 tbsp coriander leaves for garnish
4 None bread sticks

Preparation

In a bowl, mix the soy sauce, a tablespoon of rice vinegar, the olive oil and a teaspoon of lemon juice. Tip the salmon into the dressing and stir, coating the fish on all sides.
Next, mix the cucumber strips with a half-teaspoon of salt and leave to steep for 30 mins. Meanwhile, make the wasabi cream dressing by mixing the rest of the rice vinegar with a 1/3 cup of the sour cream, then stir in the wasabi paste.
Gently squeeze the moisture out of the cucumber, then mix it with the rest of the sour cream. Add salt and lemon juice to taste.
To assemble the dish, place some cucumber in the bottom of a glass. Put some salmon on top, then a dollop of the wasabi cream. Put the caviar on top then garnish with the cilantro leaves. Cut the breadsticks in half and serve with the salmon.