Salmon tartare (lomi lomi)

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Serves 8-12 as finger food

1 teaspoon Japanese Shichimi Togarashi spice blend

1 avocado

2 pieces Atlantic salmon, skin and bones removed, diced

1 chilli, finely sliced

¼ bunch coriander

2 spring onions, sliced

1 tsp grated ginger

8-10 cherry tomatoes, sliced

1 small Lebanese cucumber, peeled and diced

1 teaspoon black and white sesame seeds

20ml sesame oil

20ml olive oil

1-2 limes, juiced

20-30ml soy sauce

salt and pepper, to taste

baby cos heart leaves to serve

Combine all ingredients in a bowl and season to taste.

Serve immediately with cos heart leaves