It was a beautiful Sunday in February and we enjoyed a relaxing lunch, outside in the sun – not bad for Portugal at this time of year!  Salmon, two ways, accompanied by pink Portuguese espumante – as good as any French variety.

My old favourite, in a circle, is raw salmon and smoked salmon, about 75gr of each, mixed with a little chopped onion and yoghurt to bind, plus a splash of lime or lemon juice, dill and salt and pepper to taste.  Then quickly salt some cucumber slices, rinse and lay at the bottom of a round mould, put the salmon mixture on top – and enjoy!  Serve with a blini or melba toast.

And I decided to try a new recipe, the salmon and sweetcorn mix courtesy of Chef Kiko, his book ‘Jantaradas Hoje e ca em Casa’, try his Lisbon restaurants……..  I decided to wrap the salmon in seaweed, but need a little more practice in the art of wrapping!

• 150 gr fresh salmon, skinned and bone free
• 1/2 tbsp grated ginger
• 1/2 tsp sesame oil
• 1 tbsp soy sauce
• half a handful of freshly chopped coriander

Slice the salmon then cut into tiny cubes.  Put in a bowl and mix in the ginger, sesame oil, soy sauce and coriander.  Mix well.  Now make the salad.

• 1/2 can sweet corn
• 1/8th finely chopped red onion
• 1/8th avocado pear in cubes
• Juice of half a lime
• 1/2 handful of freshly chopped coriander
• 1/2 tsp sesame seeds
• 1 tbsp olive oil
• Salt to taste

Mix all together and season with salt to taste.  Chef Kiko suggests serving on lettuce leaves – equally delicious!