«Use only the freshest skinned and boned salmon possible when making these canapes.»
Finely chop the spring onion, the red chilli and the 1/4 bunch of coriander. Finely chop the salmon into half centimetre cubes.
Add the sesame oil, olive oil, chopped ginger, chilli, spring onion and coriander to the salmon and mix. Season with salt and pepper. Leave to marinade for half an hour.
Serve on china spoons as a canape and garnish with a sprig of coriander.