This is a super tasty starter or light lunch, and so quick to put together.
Take 200g of skinned, pin-boned salmon cut into 1cm cubes. Because it’s essentially raw, I like to freeze and defrost the salmon first. Season lightly with salt and chill for 15 minutes.
For the pickling liquor, mix 2 tbsp rice vinegar with 1 tsp each of light soy, runny honey, lime juice and grated ginger (no need to peel it). Add a pinch of chilli flakes and the chopped white parts of a couple of spring onions. Rinse and pat the salmon dry, toss it in the liquor with a little white pepper, and chill for 20 minutes. Go easy on the salt at the start, because you can always add more later.
Peel and deseed half a cucumber, cube it the same size, salt it for 10 minutes, then drain, pat dry and fold it in. Serve piled up (a chef’s ring if you’re feeling fancy) with the spring onion greens, coriander, pickled ginger, a few slices of red chilli and a turn of pepper.