Baked Salmon Praline in Ginger Coating on Japanese Cucumber Salad

Salmon pralines: Rinse salmon, rub dry and cut into cubes as fine as possible. Also finely dice the smoked salmon. Mix both together with the cornstarch. Cut chili pepper in half lengthwise and remove seeds, peel shallots. Finely dice both and mix into the salmon mixture. Add egg whites to the mixture form, stir in and season vigorously with lime juice and lime zest, salt and freshly ground pepper. Peel the ginger and cut lengthwise into slices as narrow as possible. This is best done with a slicer. Cut the slices into tender strips. Form the salmon mixture into balls the size of a walnut with moistened hands. Roll the balls in the ginger strips so that they stick to the salmon pralines and coat them. Turn the salmon spralines in flour to the other side and deep fry in hot oil for about a minute until golden brown. Drain on kitchen roll and season with salt.

Cucumber salad: Rinse the cucumbers and cut lengthwise into narrow slices with a slicer or possibly a slicing machine. Mix olive oil with salt, rice wine vinegar, pepper, soy sauce and sugar. Spread the dressing evenly over the cucumber slices together with the pickled ginger and finely chopped coriander and mint leaves, mix and leave for about 15 minutes.

Divide the cucumber salad evenly among plates, arrange salmon chocolates on top, season with pepper.

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