Salmon Poppadums

Name: Salmon Poppadums
Yield: Makes 6
Ingredients: 2 tablespoons sugar; 1 garlic clove, chopped; 1 small bunch coriander, chopped; 1 cup lime juice; 100 ml Thai fish sauce; 2 ripe avocados, cut into chunks; fresh coriander; ½ lemongrass stem, chopped; 280 g salmon, sliced; 1 mango, cut into strips; fresh mint, shredded; spring onion, finely sliced; fresh basil, shredded; 6 poppadums; oil, for frying; 1 jalapeno chilli, chopped; salt and white pepper, to taste; 125 ml sour cream; zest and juice of 2 limes; 4 tablespoons olive oil; 1 teaspoon ground cumin

Preparation info

Makes
6

Difficulty
Easy

Appears in

Reuben at Home

By Reuben Riffel

Published 2016

About

Poppadums shouldn’t just wait in a cupboard ’til the curry is made. They are brilliant for snacks because they have a big crunch factor. Cut them into bite-sized pieces, top with salmon, a nice Asian-inspired sauce and some guacamole, and you’re certain to get any party off to a great start.

Ingredients

280 g salmon, sliced
1 mango, cut into strips
fresh mint, shredded
spring oni

Fish course
Pescatarian
Gluten-free

Method

Toss the salmon with the mango, mint, spring onion and basil.
Make the Asian sauce by blending all the ingredients into a fine paste. Mix this through the salmon mixture.
Make the guacamole by blending all the ingredients in a food processor until smooth.
Fry the poppadums until crisp in hot oil.
Top the fried poppadums with the salmo