Ingredients

• vegetable oil
• for deep-frying
• 500g/1lb 2oz salmon fillet
• pin boned and skinned
• 3 tbsp sesame oil
• 2 tbsp sesame seeds
• 1 tbsp yuzu juice
• 1 tbsp soy sauce
• 50g/2oz mizuna leaves
• 75g/3oz white cabbage
• very finely sliced
• 3 tbsp coriander leaves
• picked
• 3 tbsp mint leaves
• picked
• 50g/2oz plain flour
• 50g/2oz cornflour
• 125ml/4 fl oz sparkling water
• salt
• to season
• 2 tbsp mixed cress leaves
• 3 free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp Dijon mustard
• 500ml/18fl oz rapeseed or light olive oil
• 1-2 tsp yuzu juice
• to taste

Directions

• Heat a deep fat fryer to 190C/375F
• alternatively heat vegetable oil in a deep-sided
• heavy based pan until a breadcrumb sizzles and turns golden brown when dropped in. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Slice 375g/13oz of the salmon very very thinly and lay onto four serving plates.
• Heat the sesame oil in a frying pan until just smoking then pour it over the sliced salmon.
• Sprinkle over the sesame seeds
• yuzu juice and soy sauce.
• Mix the mizuna leaves
• cabbage
• coriander and mint together and place in a small ball in the centre of the salmon.
• For the yuzu mayonnaise
• blend the egg yolks
• vinegar and mustard in a food processor.
• With the motor still running
• gradually add the oil. Continue until all the oil has been added and the mayonnaise has thickened.
• Season the mayonnaise with the yuzu juice
• salt and freshly ground black pepper.
• To make the tempura batter
• mix together the plain flour and cornflour in a bowl. Pour in the sparkling water gradually (you may not need all the water) and whisk to make a thick batter.
• Slice the remaining salmon into 5mm/¼in slices and dip them in the batter to coat.
• Lower the salmon pieces into the fryer
• a few at a time
• and cook for about 2-3 minutes
• until crisp and golden-brown. Once cooked
• drain the tempura salmon onto kitchen paper and season with salt.
• To serve
• drizzle the yuzu mayonnaise over the salad. Place a few pieces of tempura salmon on top then garnish with the cress.