Method
Serves 4-6
To make the dressing, pound the ginger, lemongrass, peppercorns
and chilli together with a mortar and pestle until smashed and
soft.
Place this mixture in a jar and add the fish sauce, vinegar,
sugar, lime juice and zest, and oil and mix well.
Peel the skins from the shallots and slice finely. Heat the oil
in a small pan and fry gently until crisp and golden. Drain on a
paper towel.
Peel the cucumber and cut into thin matchsticks.
Break the salmon into bite-sized chunks.
To serve
Place the Cos leaves on a large platter.
Divide the salmon and cucumber evenly and nestle onto the Cos
leaves.
Drizzle a little of the prepared dressing over each serving and
top with shallots and a teaspoonful of the salmon caviar.
Garnish with lime wedges and mint leaves and serve.
Lauraine says
A sensational light entree or luncheon dish that is full of
refreshing flavours and really easy to make. I love the smoky
chunks of hot-smoked salmon spiced up with Asian flavours.