Serve in small glasses, demitasse coffee cups or tiny noodle boxes.
|180 g||Salmon, hot smoked (Main)|
|1||Mango, stoned, peeled and diced (Main)|
|1||Lime, juice only, or use the juice of 1 lemon|
|1 sprinkle||Freshly ground black pepper, to taste|
|½ cup||Japanese mayonnaise|
|2 tsp||Freshly grated ginger (Main)|
|1 tsp||Soy sauce|
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- Discard the salmon skin and dice the flesh. Place alternately with the diced mango and coriander leaves in six small glasses or similar. Season. Drizzle with the juice.
- Top with the mayonnaise combined with the ginger and soy sauce.