Serves: 4
Prep + cook time: 45 minutes (+ standing)
Pickled radish:
5ml (1 tsp) cumin seeds
60ml (¼ cup) apple cider vinegar
5ml (1 tsp) caster sugar
Pinch of sea salt flakes
6 mixed radishes (210g), trimmed and thinly sliced
Other ingredients:
500ml (2 cups) shredded red cabbage, plus 4 large cabbage leaves to serve
125ml (½ cup) coarsely chopped fresh coriander
2 spring onions, sliced thinly
60ml (¼ cup) lime juice
60ml (¼ cup) olive oil
Salt and pepper, to taste
250ml (1 cup) sour cream
15ml (1 tbsp) sriracha or other hot chilli sauce
400g sashimi-grade salmon, thinly sliced
250ml (1 cup) oil for frying
3 tortillas, shredded into 5mm-wide strips
2 medium avocados, scooped out in large chunks
Method: For the pickled radish, dry-fry the cumin seeds in a pan till fragrant. Place in a bowl with the vinegar, sugar and salt and stir until sugar dissolves. Stir in the radishes and set aside.
Combine the shredded cabbage, coriander and spring onions with 1 tbsp of the lime juice and 1 tbsp of the oil in a bowl. Toss and season to taste.
Combine sour cream and chilli sauce in a small bowl; season to taste.
Lightly toss the salmon with remaining lime juice and 1 tbsp of oil in a large glass or ceramic bowl. Cover and refrigerate for 25 minutes or until fish is opaque.
Heat the oil in a saucepan over medium heat and fry the shredded tortillas in batches for 2 minutes. Drain on paper towel.
Arrange and salmon salad in cabbage cups topped with avocado, pickled radish, tortilla strips and sour cream mixture. Drizzle with remaining oil and serve...