Serves 4 400g skinned wild Alaska salmon 50g capers 300ml white wine vinegar 60g sugar 100ml extra virgin olive oil ¼ cucumber 1 banana shallot 4 radishes ½ bunch coriander
Season the wild Alaska salmon with salt and pepper and leave for 10 minutes. In a saucepan, pour in the vinegar, olive oil and sugar and heat until the sugar dissolves. Leave until cool. Dice the salmon into 2cm cubes and place in a glass or stainless steel tray. Make sure that they are not piled on top of each other. Peel the cucumber and finely slice on a mandolin. Scatter over the salmon. Peel the shallot and slice into rings on the mandolin. Add to the salmon and cucumber. Add the capers. Once the pickling liquid is cool, pour over the salmon and vegetables. Leave in the fridge for at least 4 hours. To serve, place 7 cubes of salmon on a plate, add a few shallot rings and cucumber, then the capers. Finely slice the radish and scatter over the plate. Garnish with coriander leaves and drizzle over the pickling liquid. Recipe by Jun Tanaka courtesy of the Alaska Seafood Marketing Institute