Ingredients

Method

• 4 kohlrabi
• 4 pink fir potatoes
• 250 g lightly smoked salmon
• Sea salt flakes, to taste
• For the dressing, whisk
• 2 limes, juiced
• 1 red chilli, finely chopped
• 1 t brown sugar
• 2 t rice vinegar
• 1 t Thai fish sauce

Method

Ingredients

Using a mandolin or sharp knife, thinly slice the kohlrabi and potato, then chop the sliced potato into thin matchsticks.

Soak the potato in cold water for 30 minutes to remove some of the starch.

Bring a pot of salted water to the boil.

Working in batches, blanch the potato for 30 seconds in the boiling water. Remove using a slotted spoon and place in iced water.

Cube the salmon and place in a bowl with the potato and kohlrabi.

Pour over the dressing, place in a serving dish and season.

TASTE'S TAKE

Recently I was in awe of the incredible flavour of a raw potato and salmon dish I ate at Nobu. This is my version.

Discover more ceviche recipes here.