Ingredients
| 250 g | Boneless salmon fillets, skinned, chopped into 1cm dice (Main) |
| 1 tsp | Sesame oil |
| 1 tsp | Horseradish |
| ½ tsp | Fish sauce |
| ½ tsp | Freshly grated ginger |
| ½ | Limes, zest and juice |
| ½ cup | Edamame beans, blanched and refreshed (Main) |
| ½ | Mangoes, cut into small dice (Main) |
| 1 sheet | Nori, finely shredded |
| 1 packet | Abe's Culley's Chipotle Bagel Crisps (Main) |
| 1 bottle | Chipotle mayonnaise, for drizzling (Main) |
Directions
- Mix together chopped salmon, sesame oil and horseradish, fish sauce and finely grated ginger, lime zest and juice and season with a little freshly ground black pepper. Leave to marinate 15 minutes.
- Add blanched and refreshed edamame beans, diced mango and shredded nori and toss to combine. Lay bagel crisps on to a serving platter, add small spoonfuls of the salmon mix and top with a drizzle of chipotle mayonnaise.