1 baking dish
1 chopping board
Lay the salmon fillet in a baking dish, skin side down, and bake at 100°C for 20 minutes.
Meanwhile, peel and slice the beetroot into matchsticks, slice the smoked salmon into strips, slice the spring onions and finely chop the lemongrass.
Make a vinaigrette by mixing together the lemon juice, sugar, fish sauce and olive oil.
As soon as it comes out of the oven, cover the salmon with the beetroot, smoked salmon, spring onions and lemongrass, drizzle with vinaigrette and scatter with the chocolate mint.
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