- 4 tbsp
- 150ml/¼ pint
- To serve
salad made from:
noodles (soaked in boiling water for 5 minutes) coriander, chopped mint, chopped
Wrap the salmon in cling film and chill for a couple of hours.
Slice the salmon as thinly as possible, cutting the flesh on a diagonal, and arrange on a plate in a fan pattern.
Heat the sesame oil in a pan until sizzling hot and smoking. Carefully spoon the oil over the salmon and serve with the salad piled into the centre of the plate and a bowl of soy sauce to dip the salmon pieces into.