Ingredients

¼ cup lime juice

2 tbsp lemon juice

2 tsp caster sugar

600g pin-boned sashimi-grade piece of salmon

Guacamole

1 avocado

1 small garlic clove, crushed

1 tbsp lime juice

2 tsp finely chopped coriander

A few drops Tabasco sauce, to taste

Pickled cucumber

2 Lebanese cucumbers

1 tbsp white wine vinegar

2 tbsp water

2 tsp caster sugar

To serve

300g large corn chips

Coriander sprigs

1 small red onion, thinly sliced

Pickled jalapeños

Method

1.

Combine juices and sugar in a ceramic dish. Add whole piece of salmon. Cover and refrigerate for 30 minutes.

2.

Meanwhile, to make guacamole; scoop avocado flesh into a bowl. Add garlic, juice, coriander and Tabasco and mash with a fork.

3.

To make pickled cucumbers; cut cucumbers into quarters lengthways, remove seeds. Cut in half then into thin strips. Combine vinegar, water and sugar in a bowl and stir until sugar dissolves. Stir in cucumber and set aside.

4.

Drain salmon and discard liquid. Cut salmon into thin slices. Arrange salmon, guacamole, pickled cucumber, corn chips, coriander sprigs, red onion slices and jalapeños on a plate or board for guests to assemble.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.