Marinated salmon and avocado appetiser

Tam West

Ingredients

1 Tbsp	Rice wine vinegar
1 Tbsp	Mirin
1 tsp	Grated ginger, ensure it is finely grated
1 tsp	Wasabi paste
1 tsp	Soy sauce
½	Limes, zest and juice
250 g	Salmon, skinned and boned (Main)
1	Avocado (Main)
1 sprinkle	Toasted sesame seeds, and snipped chives

Directions

1. Shake rice wine vinegar, mirin, grated ginger, wasabi paste, soy sauce and the lime zest and juice in a jar to combine, then chill.
2. Cut salmon into small, even-sized dice. Ten minutes before serving add half the sauce to the salmon, gently mix and leave to quickly marinate.
3. To serve, halve and peel the avocado, cut lengthwise into thin slices and drizzle with a squeeze of lime. Portion salmon into small even rounds on plates, then wrap the avocado slices around the salmon (forming petals). Sprinkle with toasted sesame seeds, snipped chives and extra sauce.

More of Warren's avocado recipes

• Avocado tempura
• Baked avocado eggs
• Avocado cream sauce