Kaffir Lime Cured Salmon with Wasabi Cream

INGREDIENTS

600-800 gram piece of salmon, skin and pin bones removed

Cure
2 tablespoons coriander seeds, toasted
2 tablespoons whole white peppercorns
zest of 1 large lemon
10 kaffir lime leaves, very finely shredded
100 grams sea salt
150 grams sugar

Wasabi Cream
100 mls crème fraîche
1-2 teaspoons wasabi paste

Wontons
1 packet wonton wrappers
2 cups canola oil

METHOD

Cure: Lightly crush the coriander and peppercorns in a mortar and pestle. Place these, along with the other cure ingredients in a bowl and mix well. Line a tray with plastic wrap and sprinkle on ½ the cure. Place the salmon on top. Sprinkle over the remaining cure then tightly wrap the salmon. Place a wooden chopping board on top and refrigerate for 24 hours.

Wasabi Cream: Whisk together in a small bowl and season to taste.

Wontons: Heat the oil in a wok to medium hot. Cut the wontons into eight triangles and drop 3 or 4 at a time into the oil. They will cook very fast. Remove with a slotted spoon and drain on paper towels. These can be cooked 1 day ahead and stored in an airtight container.

To serve: Take the salmon out of the cure and scrape clean. Starting at the tail end, use a very sharp knife to thinly slice the salmon. Place the wontons on a serving platter and put a small pile of
salmon on top. Spoon over a little wasabi cream and garnish with a fine shred of
kaffir lime leaf.

Alternatively, arrange the sliced salmon decoratively on a plate. Drizzle with the wasabi cream and garnish with lime wedges and kaffir lime leaves. Serve with toothpicks or small wooden cocktail forks.
Makes at least 50