Peanut and pink peppercorn crackers with salmon ceviche, edamame salsa and salmon caviar

Makes 12 Starters and mains

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Method

For the crackers, mix the rice flour and up to 150ml water in a bowl (the mixture should be the texture of thick pouring cream). Stir in the chopped peanuts.

Cut away the centre stalks from the kaffir lime and cut the leaves into fine shreds. Add them to the bowl, then stir in the pink peppercorns, if using, and season with plenty of salt and freshly ground black pepper.

Heat the oil in a frying pan or wok until the oil releases tiny bubbles when you place the end of a wooden spoon handle into it. Lower tablespoonfuls of the mixture into the hot oil. Gently spread the batter slightly as you do so, to prevent it simply dropping to the bottom of the pan – which will give more dense, flat crackers. Cook for 3-4 minutes, until golden, turning the crackers over from time to time. Drain on kitchen paper and store in an airtight container until ready to use.

For the ceviche, put the salmon dice in a bowl, stir in the lime juice and leave for 10 minutes. Stir the fish sauce and caster sugar together in a small bowl and add it to the salmon with the chopped coriander and chilli. Set aside.

For the salsa, roughly chop the edamame beans and place in a bowl. Remove the skin and stone from the avocado, cut into fine dice and add to the edamame. Stir in the lime juice and spring onions and season with salt and black pepper.

Just before serving (not too soon, otherwise the crackers won’t stay crisp), spoon a little of the salmon ceviche on to the crackers and top with a little of the salsa and some caviar. Serve garnished with a scattering of microherbs.

This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.