Uses: Here I use the recipe in shells for canapes or you can mold the mixture in rings into small patties directly on a plate and serve as an appetizer or as a type of tapas for something more informal.

ground fresh ginger root

Assembling the recipe:

Cut up the salmon and put in an airtight container and refrigerate until needed.

In a small jar grate the ginger, and add the soya, Thai fish sauce, red wine vinegar, sugar, lime juice and shake well to combine and dissolve the sugar.

This can be done the day before.

When ready to serve, take a large serving tray and loosely arrange all the shells in a decorative pattern.

Combine all the salmon and the dressing, add the chopped coriander and spring onions and 1 tsk sesame seed oil. Combine gently and well and let sit for about 5 minutes only. If this marinates too long it will kill the taste of the salmon. The salmon should not be sitting in a pool of soya! Use your judgment and taste as you go. Also taste for lime juice as that is what gives it, it's great fresh taste.

Take a small spoon and spoon 3-4 small cubes of the tartar into each shell.

Sprinkle the canapes with some of the toasted sesame seeds and/or some extra finely chopped coriander and serve chilled but not cold.

Notes:

This is a balancing act. You want a good balance between the salty tastes of the fish sauce, soya and the sour tastes of the vinegar and lime juice. Be careful with the sugar its for balancing the salt and sour.

You can if you like add a bit of chili but I think this is much better without.

I always get a good reaction with this one. There are thousands of recipes for Canapes out there, but few that seem worth the trouble for me. This is one of the really good ones.