Pre heat the oven to 180*
Marinate the salmon fillet in the jerk spices and leave to infuse.
Place the salmon onto a baking tray and cook for around 8 minutes or until the fish is firm, this will depend on the thickness of the fillet. Remove from the oven and allow to rest before serving.
Cut the chilli in half, remove the seeds and finely dice, mix with the mayonnaise.
Peel and grate the carrot, shred the cabbage, peel the mango, take the cheeks off and thinly slice, peel and finely slice the onion, mix all the ingredients with the chilli mayo.
Peel the sweet potato and cut into thin slices on a mandolin, wash with water and then dry well.
Heat the oil to 130* and fry the crisps in small batches until they start to colour, remove and dry on kitchen paper, when all have been "blanched" turn the oil up to 180* and re fry to crisp them up. Season the crisps with the cayenne, smoked salt, celery salt and pepper.
Place the fish onto a plate, slaw alongside, garnish with a pile of crisps and finish with the coriander cress.
Make sure that all your ingredients are at room temperature before starting.
Juice the lemon.
Place the egg yolk, Dijon mustard, salt, pepper and lemon juice in a mixing bowl, and whisk together until smooth.
While continuously whisking, slowly drizzle in the sunflower oil.
If the mayonnaise is too thin, add more oil.
Should the mayonnaise split (look curdled), do not throw it away. You can rescue a split mayonnaise, by placing a teaspoon of mustard in a clean mixing bowl, whisking it vigorously while drizzling in the split sauce.
If it is too thick, you can add more lemon juice or vinegar if the mayonnaise also lacks acidity, or you can add some water if it is tart enough.
Adjust the seasoning if necessary.
The mayonnaise will keep in the refrigerator for about three days.
«Make lots of the jerk seasoning and keep it in a jar in the fridge with a little oil to cover it, it will last well and build up flavour.»