Peel the cassava. The easiest way is to cut the ends off and discard them, then cut it into three pieces of even length. Using a small sharp knife peel the skin off - although a good potato peeler will work with a bit of effort. The skin is very woody and covered with a thin layer of wax which helps preserve it when transporting by ship. Once you’ve peeled all three pieces, cut them lengthways roughly into quarters and place in a large pot covered generously with cold water and add a Tablespoon of salt. Bring to the boil then cook until a sharp knife goes through the flesh reasonably easily. The different pieces will likely be ready at differing times, so you can remove them with a pair of tongs or a slotted spoon as they’re done. Place on a tray to cool down - don’t put them under running water - they’ll be quite tender.
Once they’re cooled enough to handle, pull the woody vein out from the centre and cut each piece lengthways in half to give you 24 wedge-shaped chips.
While the cassava is cooking, bring the sugar and vinegar to the boil and cook for 2 minutes. Add the chillies, garlic and ginger and rapidly simmer until the sauce thickens. Take from the heat and leave to cool. This will keep in the fridge for 2 weeks if covered.
Heat 5 cm of vegetable oil to 180°C. Add
Lay the sliced salmon on a board and cut into strips - you’ll need 24. Drizzle a little of the chilli sauce onto each one and as the cassava chips are cooked, wrap them tightly in the salmon.
Stack the salmon-wrapped chips on top of each other and serve with a bowl of crème fraîche that you’ve stirred some of the chilli sauce into.
© 2010 Peter Gordon. All rights reserved.