Ingredients

• 4 small ridge cucumbers or 2 English cucumbers
• 5cm/2in fresh root ginger
• peeled and grated
• 70ml/2½fl oz rice vinegar
• 1 lime
• juice only
• 2 tsp white miso
• 150ml/5fl oz cold vegetable stock
• 6 spring onions
• green tops and whites separated
• green tops roughly chopped
• ¼ bag of baby spinach
• 2 tbsp extra virgin rapeseed oil
• 115g/4oz salmon fillet
• skin removed
• pinch salt
• 1 tbsp sherry vinegar
• 1 small green chilli
• finely diced
• 1 tsp sesame seeds

Directions

• For the soup
• shave the cucumbers and keep the shavings for later.
• In a blender or liquidiser
• blend the cucumbers (not the shavings)
• the ginger
• vinegar
• lime juice
• miso and vegetable stock until smooth
• then add the spring onion greens and spinach and continue to purée until smooth. Pass through a fine sieve into a bowl and leave to cool in the fridge.
• For the salmon
• heat half of the oil in a frying pan
• season the salmon with salt and fry in a hot pan for 30 seconds on each side. Remove from the pan and set aside to cool
• then cut into 5mm/¼in dice. In a bowl
• combine the fish with the remaining ingredients for the salmon. Cover and leave to marinate for 10 minutes.
• Finely chop the whites of the spring onions.
• To serve
• pour the soup into four chilled bowls and garnish with the salmon
• cucumber shavings and shredded spring onion.