Ingredients

• 400g/14oz top-quality salmon fillet
• preferably organic
• skin removed
• 1¾ tsp salt
• ¾ tsp caster sugar
• vegetable oil
• for frying
• 3 shallots
• finely sliced into rings
• ½ tsp crushed chilli flakes
• 2 tsp wasabi powder
• mixed to a thick paste with a teaspoon of water
• 2 cucumbers
• trimmed
• peeled
• cut in half lengthways
• seeds scooped out with a spoon
• flesh coarsely grated lengthways
• 1 tsp salt
• 50ml/2fl oz vegetable oil
• 1 garlic clove
• finely chopped
• ½ red chilli
• seeds removed
• flesh finely chopped
• 2 tbsp soy sauce
• 1 tbsp caster sugar
• 1 tbsp white wine vinegar
• 2-3 spring onions
• trimmed
• finely sliced diagonally

Directions

• For the salmon
• place the salmon onto a large plate and sprinkle with 1½ teaspoons of the salt and ½ a teaspoon of the caster sugar. Cover and chill in the fridge for 3-4 hours.
• When the salmon has chilled
• preheat a deep fat fryer to 145C. Alternatively
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Remove the salmon from the fridge and wipe the salt and sugar off with kitchen paper.
• Cut the salmon in half lengthways to form two thinner fillets
• then cut the two fillets widthways to form four square pieces of salmon.
• Carefully lower the shallot rings into the hot oil and fry for 12-15 minutes
• stirring continuously with a wooden-handled slotted spoon
• or until crisp and deep golden-brown.
• Remove the deep-fried shallots from the oil with the slotted spoon and set aside to drain on kitchen paper. When they have cooled slightly
• squeeze as much oil out of the deep-fried shallots as possible.
• Transfer the drained shallots to a food processor
• add the remaining ¼ teaspoons of salt and sugar and all of the crushed chilli flakes and blend until the mixture resembles fine breadcrumbs.
• Brush the top of each piece of salmon with a thin layer of the wasabi paste. Sprinkle the crumbed shallot and chilli mixture evenly onto a plate. Turn the salmon pieces over and press each of them into the mixture to coat. Set aside.
• For the pickled cucumber
• place the grated cucumber into a bowl
• add the salt and stir well to combine. Set aside for 4-5 minutes.
• Transfer the grated cucumber to a clean kitchen towel and squeeze out as much water as possible.
• Heat the vegetable oil
• garlic and chilli in a non-reactive pan over a medium heat for 2-3 minutes
• or until softened.
• Add the soy sauce
• sugar and white wine vinegar and whisk until well combined.
• Add the grated cucumber and stir well to coat it in the vinegar mixture. Continue to fry for 1-2 minutes
• then remove from the heat. Add the spring onions
• stir well to combine
• then set aside until cool.
• To serve
• finely slice each piece of salmon. Place the salmon slices in overlapping layers in the centre of each of four serving plates. Serve a spoonful of the pickled cucumber alongside each serving.