Ingredients

• 2 handfuls baby spinach leaves
• 2 handfuls baby watercress leaves
• 3 tbsp coriander cress
• 1 mango
• peeled
• stone removed
• cut into 0.5cm/¼in dice
• 1 tbsp white wine vinegar
• 3 tbsp rapeseed oil
• 1 pinch sugar
• 500g/1lb 2oz salmon fillet
• pin bones and skin removed
• cut into 0.5cm/¼in thick slices
• 110g/4oz butter
• melted
• 1 vanilla pod
• split
• seeds scraped out with a knife
• 25g/1oz plain flour
• 25g/1oz cornflour
• pinch salt
• 75-110ml/3-4fl oz sparkling water
• 12 raw king prawns
• heads and shells removed
• deveined

Directions

• For the salad
• mix together the spinach
• watercress and coriander cress in a bowl. Add half of the diced mango and mix again.
• Place the remaining diced mango and the white wine vinegar into a food processor and blend to a purée.
• With the motor still running
• slowly add the oil in a thin stream until the mixture is just emulsified. Season
• to taste
• with salt
• freshly ground black pepper and a pinch of sugar.
• Spoon the mixture over the salad and mix to combine. Set aside.
• For the salmon
• preheat the grill to its highest setting.
• Place a 20cm/8in chefs’ ring (or bottomless tart ring) onto a baking tray. Layer one quarter of the salmon slices into the ring
• overlapping each slice a little.
• Mix the melted butter and vanilla seeds together in a bowl and season
• to taste
• with salt and freshly ground black pepper.
• Brush the melted butter mixture over the salmon layer
• then remove the chefs’ ring. Repeat the process with the remaining salmon and butter mixture to create four rings of salmon.
• Place the salmon rings under the grill for 2-3 minutes
• or until just cooked through. Slide each one onto a serving plate.
• Meanwhile
• for the tempura prawns
• heat the oil in a deep-fat fryer to 190C/375/Gas 5. Alternatively
• fill a deep-sided frying pan two-thirds full with vegetable oil. Heat the oil until hot but not smoking. (Caution: hot oil can be dangerous. Do not leave unattended.)
• Place the flour
• cornflour and salt into a bowl and add the sparkling water
• whisking well until the mixture forms a thick
• smooth batter.
• Drop the prawns into the batter to coat fully
• then place straight into the hot oil. Fry for 2-3 minutes
• or until the batter is golden-brown and crisp and the prawns are pink and cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• To serve
• pile a portion of salad onto each circle of salmon. Top with three tempura prawns.