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Raw Alaska salmon with ginger dressing and fried oysters

Raw salmon with ginger dressing and fried oysters

  • Starter
  • medium
  • 4
  • 30 minutes, plus 1 hour freezing time

PT30M

PT1H

1
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
2
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
3
Preheat a deep-fryer to 190˚C
4
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
  • 8 oysters
  • 100g of cornflour
  • 150g of plain flour
  • 10g of baking powder
  • soda water, iced
5
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
6
Arrange onto plates with the ginger dressing, chives, pea shoots and battered oysters. Serve immediately
  • 5g of chives
  • pea shoots

Ingredients

Metric

Imperial

  • Raw Salmon

    • 1 side of salmon
  • Ginger dressing

  • Crispy oysters

    • 8 oysters
    • 100g of cornflour
    • 150g of plain flour
    • 10g of baking powder
    • soda water, iced
  • To serve

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