Salmon Sashimi with Ponzu, Spicy Mayo and PSC Ossetra Supreme Caviar by Lynn Daniella Hoffmann. 

Servings: 2 generous servings

Effort: Easy

 Ingredients:

• 2x 200g Salmon filets, previously frozen for at least 24 hours and defrosted in the fridge
• 2 Cups Lime or Lemon Ponzu sauce
• 1 whole lime cut into 4 equal wedges
• ½ Cup Real or homemade mayonnaise
• 1 Tbsp. Thai sweet chilli sauce 4 Lengthwise strips of cucumber for garnish (optional)
• 1-30G of Ossetra Supreme

Method: 

• Place the salmon filets in a large shallow glass dish along with the Ponzu sauce ensuring they are well submerged and cover with plastic wrap.
• Allow to marinate in the fridge for at least 30 minutes. (The longer they marinate, the stronger they will taste of Ponzu).
• Slice each filet as fine or as thick as you wish and place each one neatly on 2 dinner plates then drizzle with a little of the Ponzu marinade.
• Roll up each cucumber strip and place two each alongside the salmon. In a small bowl combine the mayonnaise with the chilli sauce and using a teaspoon spoon a little into each rolled cucumber.
• Garnish with 2 wedges of lime each.
• Add  Ossetra Supreme
• Assembly (See picture for reference)
• Enjoy!

For more information on Chef Lynn Daniella Hoffmann, visit her instagram and try her chef challenges here.