Raw salmon with ginger dressing and fried oysters

To prepare the salmon, rinse and dry the fish, then wrap in cling film. Freeze for 1 hour, to make slicing easier

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

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

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