Salmon Tartare with Cucumber and Fennel Salad

Ingredients

250g Tassal Tasmanian salmon, skin off, finely diced
1 tsp red chili, finely chopped
3 tsp coriander, chopped
Salt and pepper, to taste

Dressing
125 g palm sugar, grated
6 limes, juiced
350 ml coconut milk

Salad
1 large cucumber, peeled and deseeded
2Tbsp seasoned rice vinegar
1tsp mirin
1tsp sesame oil
1 Tbsp sesame seeds, toasted
1 Fennel, shaved using a mandolin
½ bunch coriander, picked
4 radishes, finely sliced

To make dressing, heat lime juice with sugar in a fry pan over medium heat, until dissolved. Whisk in coconut milk slowly, stirring the whole time. Continue cooking until the mixture thickens, then poor into a bowl and set aside.

Mix all salmon tartare ingredients together, adding enough of the coconut dressing so that salmon moist but not too wet.

To make the salad, mix cucumber and fennel in a bowl. Heat mirin and rice vinegar over medium heat in a saucepan, then pour over cucumber and fennel. Add remaining ingredients and combine well.

To serve, place salmon in a ring mould in the middle of the plate, then place salad on top.