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To prepare the salmon, rinse and dry the fish, then wrap in cling film. Freeze for 1 hour, to make slicing easier
1 side of salmon
Meanwhile, for the ginger dressing, add all of the ingredients to a bowl (except the oil) and whisk to combine. Add the vegetable oil to taste
10g of garlic, peeled and finely chopped
100g of ginger, peeled and finely chopped
100g of shallots, peeled and finely chopped
50g of lemon juice
150g of soy sauce
200g of vegetable oil
Preheat a deep-fryer to 190˚C
For the crispy oysters, mix the flours and baking powder together then gradually add the iced water, stirring quickly, but leaving a little lumpy. Dip the oysters in the batter and deep-fry until crispy. Drain on kitchen paper to remove any excess oil
100g of cornflour
150g of plain flour
10g of baking powder
soda water, iced
Remove the salmon from the freezer and discard the cling film. Place on a large chopping board and cut very thin, diagonal slices, as you would with smoked salmon
Arrange onto plates with the ginger dressing, chives, pea shoots and battered oysters. Serve immediately
5g of chives
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